|200 g||Broccoli Cabbage|
|120 g||Floury boiling potatoes|
|0,3 l||Chicken broth|
|50 g||Gorgonzola cheese|
|Pepper & Salt|
Broccoli cream soup with gorgonzola tastes very piquant through the cheese. Remove the florets from the broccoli. Only the white part of the leek is used. Clean the leek and cut into slightly thicker rings. Cut the onion into cubes. Peel and dice the potatoes. In a saucepan let out butter. Add the potatoes, onions, leek and broccoli and sauté briefly. Add the broth, cover with a lid and bring to the boil. Set the temperature to medium and cook the vegetables until soft in 15 to 20 minutes. Bring some water to the boil in a saucepan. Add the broccoli florets and blanch for 2 to 3 minutes. Rinse broccoli with cold water. When the vegetables are cooked, add the milk and cream. Puree the vegetables in the soup. Melt the Gorgonzola in the broccoli cream soup. Cream soup with Gorgonzola only lightly season with pepper and salt.