Creamy Broccoli Soup
- 1 Broccoli (about 500 grams)
- 100 grams Celery root
- 100 grams floury potatoes
- 1 onion
- 1 garlic clove
- 1 Tbsp sunflower oil
- 800 milliliters Vegetable broth
- 100 grams Parmesan (or Pecorino)
- 100 grams Blue cheese
- 100 milliliters Whipped cream
- 1 splash lemon juice
- freshly ground peppers
- Cress (for garnish)
Rinse the broccoli. Peel the stem and cut into pieces. Peel and dice the celery, potatoes, onion and garlic.
In a hot saucepan, heat the oil. Sweat the onion, celery, garlic and broccoli until soft. Add the potatoes. Saute briefly and pour in the broth. Let simmer for about 20 minutes.
Crumble half of the parmesan and blue cheese in the soup. Add the cream and puree the soup. Depending on the desired consistency, add broth or allow the soup to boil down a little. Season with lemon juice, salt and pepper.
Pour the soup in bowls, crumble the remaining cheese on top and serve garnished with watercress.