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Of course, you can swap the broccoli for cauliflower. And do adjust the amount of cheese. If it’s very rich, it can easily overpower the soup. This recipe is incredibly simple. As cookbooks like to say - “lightning-fast” :) The cheese sets the tone, and the broccoli brings all the health benefits.
- butter
- 1 large shallot onion (use a part from white to light green. Can be replaced with 2 small onion heads)
- 1 medium broccoli or cauliflower
- 750 ml of milk + 250 ml of cream
- 50—100 g of cottage cheese with blue mold
- 1 clove of garlic
In a heavy-bottomed pot, melt the butter. Finely chop the shallot and sauté until soft, then add the minced garlic. Add the broccoli florets and milk. The richer the milk, the silkier the soup will turn out. (If you're not worried about calories or fasting, go with 500 ml milk + 500 ml cream.)
Add the cream, season with salt and pepper, and cook for another 10 minutes. Blend until smooth.
Serve with dark toast.
In a heavy-bottomed pot, melt the butter. Finely chop the shallot and sauté until soft, then add the minced garlic. Add the broccoli florets and milk. The richer the milk, the silkier the soup will turn out. (If you're not worried about calories or fasting, go with 500 ml milk + 500 ml cream.)
Add the cream, season with salt and pepper, and cook for another 10 minutes. Blend until smooth.
Serve with dark toast.
