- potatoes - 800 Grams
- broccoli - 200 grams
- bulbs - 3/4 Pieces
- cheese Stilton - 80 Grams
- cube of broth - 1 piece
- salt - 1/4 teaspoons
- Ground black pepper - 1/8 Teaspoon
- water - 800 milliliters
- sour cream - 2 3/4 Art. spoons
- olive oil - 1 1/4 Art. spoons
1. Large chopped onions. Fry the onions in olive oil in a large saucepan until it is clear. 2. Add water and a bouillon cube. You can use ready-made beef broth, if you have it. 3. Peel and cut the potatoes into pieces and add it to the pan. 4. Cover the pan with a lid and bring to a boil, boil for 10 minutes. Meanwhile, wash the broccoli and cut into pieces. Add broccoli to the pan and boil for another 15 minutes. 5. Use a submerged blender to grind the soup to a consistency of puree. 6. Add crushed cheese and sour cream. 7. Mix again with a blender soup until smooth consistency of puree without lumps. Sprinkle with chopped parsley and serve.
Servings: 4