- Broccoli - Potatoes - Yellow Onion - Blue Cheese - Water - Cream - Garlic - Salt - Olive Oil
Wash the broccoli, cut off the stalks (discard) and separate into florets. Peel the potatoes and chop into large chunks.
Turn the heat on to medium. In your stockpot heat your olive oil then add the garlic & onions. Allow to sauté, being careful not to burn. Add in the broccoli & potatoes as well as 8 cups of water & the salt.
Mix well with an immersion blender. Then add in the cream. Just before serving, add the blue cheese in little chunks. Stir so that it blends in with the soup, leaving a little on the side to add as a garnish.
Serve immediately into soup bowls. Top with a few pieces of crumbled blue cheese and a drizzle of cream. Bon appétit!
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