Broccoli and gorgonzola cream soup
Added by Maria Sorokina | Fri 22 Apr 2011 @ 05:19
Sometimes I really need some vegetable soup. It\'s the most comforting food I can imagine. Especially if it is a cream soup. The brilliant thing about it is that it doesn\'t have to be complicated. To me the best vegetable cream soups are plane, with one or two components, like this one.
1 clove garlic
200 gr broccoli (I used the frozen one and it played fine)
30 gr gorgonzola cheese
freshly ground black pepper (I thought it might be too strong for broccoli, but it didn\'t turn out overwhelming)
Peel and bruise the garlic clove. Heat some 2 tbs of olive oil in a medium pan. Add the garlic and fry for 1-2 minutes, till the aroma gets into the oil. Throw the garlic away.
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.