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This recipe was uploaded by Maria Sorokina
Add the broccoli and cook stirring for 1-2 minutes. Add half a glass of water, cover and cook for another 3-4 minutes.
Purée the broccoli with the liquid using a blender and transfer the cream back to the pan. Heat gently, season with salt and pepper to taste. Add some water if needed to reach the right thin soup texture.
Pour the cream into the serving plate. Using a tea spoon cut small pieces of gorgonzola and add to the soup. Add a few drops of olive oil and enjoy.