- Broccoli - 500 Grams
- Bulb - 1 Piece (medium size)
- Garlic - 2 Teeth
- Carrot - 1 piece
- Flour - 1/3 Cup
- Milk - 2 Cups
- Broth (vegetable or chicken) - 3 cups
- Cheese (solid) - 250 Grams
- Salt - - To taste
- Pepper - - To taste
- Vegetable oil - 2-4 st. spoons (for frying)
Carrot and cheese on a small grater. Grind the onion, chop the garlic or pass through the press. In a saucepan, heat the vegetable oil, fry the garlic, onions and carrots in it for three minutes. Then add the broccoli and broth to the pan, bring to a boil and cook for 10 minutes on low heat. Milk with flour stir in a separate saucepan. Add this mixture to the main soup and cook for 5 minutes until thick. For a better density, you can add a little starch diluted with water. Do not let the soup boil. Remove the soup from the heat, add grated cheese and stir until it melts completely. Pour the soup into a blender and grind. Bon Appetit!
Servings: 2-3