Broccoli and cheese soup

1. Grate the potatoes. Garlic finely chopped. Cut cumin leaves finely. Brock Ingredients: Instructions

1. Grate the potatoes. Garlic finely chopped. Cut cumin leaves finely. Broccoli defrost and wash. Grate the cheese on the grater. Melt the butter in a medium-sized saucepan over medium heat. Add potatoes, salt, pepper and almonds and cook for 5 minutes, stirring frequently. Add garlic and cumin and cook, stirring, 1 minute. Add the flour and cook for about 2 minutes. Slowly add chicken broth, stir constantly, and bring to a boil. 2. Reduce the heat and wait for the mixture to thicken, about 5 minutes. Add the broccoli and cook by stirring until it becomes tender, about 10 minutes. 3. Remove from heat. Grind in a blender. 4. Add the milk and bring to a boil. Add the cheese and cook over a low heat until it melts. 5. Sprinkle with cheese and put the toast. To put on the table.

Servings: 4