Broccoli Cream Soup with Cheese

Ingredients

• 500 g broccoli
• 100 g celeriac
• 100 g starchy potatoes
• 1 onion
• 1 Garlic clove
• 1 tbsp Olive Oil
• 800 ml vegetable broth
• 100 g parmesan (or pecorino)
• 100 g blue cheese
• 100 ml heavy cream
• 1 splash Lemon juice
• Salt
• Pepper (freshly ground)
• chives (for garnish)

Instructions

1. 1.

   Wash, trim and separate broccoli florets. Peel the stalks and cut into pieces. Peel and dice celeriac, potatoes, onion, and garlic.

2. 2.

   Heat olive oil in a pot, sauté celeriac, onion, and garlic until translucent. Add broccoli and potatoes, cook for a few minutes, then pour in vegetable broth. Simmer soup for about 20 minutes.

3. 3.

   Crumb half of the parmesan and blue cheese into the soup, add cream, and blend finely. If desired, let it simmer longer or add more broth to reach the preferred consistency.

4. 4.

   Season with lemon juice, salt, and pepper. Ladle soup into bowls, sprinkle remaining cheese on top, and garnish with chives before serving.