- Potatoes - 800 Grams
- Broccoli - 200 Grams
- Onions - 3/4 Pieces (medium size)
- Cheese Stilton - 80 Grams
- Cube of beef broth - 10 Grams
- Salt - 1/4 Teaspoon
- Ground black pepper - 1/8 Teaspoons
- Water - 800 Milliliters
- Sour cream - 2 3/4 Art. spoons
- Olive oil - 1 1/4 Art. spoons
Chop the onion. Fry onions in olive oil until clear. Add broth (cube diluted in water or natural). Peel and chop roughly the potatoes. Add to the pan. Bring to a boil and cook under the lid for 10 minutes. In the meantime, wash the broccoli and divide into inflorescences. After 10 minutes, add broccoli and cook for another 15 minutes (do not forget to close the lid). Raskroshite cheese Stilton (if in your assortment there is no such cheese, other cheeses with a mold will approach also). Blender the soup with a blender. Add cheese ... ... and sour cream. And, again, use a blender. Then mix everything with a spoon. Serve with a little bit of chopped parsley.
Servings: 4