The recipe is a combination of more than 2 other recipes :) .
Ingredients for 2 people:
- 200 grams of broccoli
- 2 potatoes
- 1 red onion
- 1 carrot
- 1 young leek
- 20 grams of Gorgonzola cheese
- 10 grams of butter
- 5 milliliters of olive oil
- some parsley for decoration
Boil the carrot and the broccoli.
In a pan, heat the olive oil and fry the chopped red onion and the leek.
Clean the potatoes and cut them in small pieces. Add them in the pan together with the leek/onion.
Add the butter and let them simmer for a few minutes at slow fire.
Add 300 milliliters of broth (from the pot where the broccoli and the carrot are boiling) and let them simmer for 5 minutes mixing from time to time.
Take out the broccoli and the chopped carrot from the boiling pot and add them over the potato/leek/onion frying pan, cover it and let them cook for another 10-15 minutes or until tender.
When ready, pour everything in the blender, add some salt, pepper and the chopped Gorgonzola and mash it well.
You can serve this cream soup with garlic croutons. For the croutons we used 10 grams of melted butter, 2 crushed garlic cloves and 2 slices of bread cut in small cubes.
Mix everything and bake them until golden brown for a few minutes at medium fire.
You can decorate the cream soup with fresh parsley, croutons and some Gorgonzola cheese.
Enjoy!
