Cream soup with blue cheese and onions
6 servings
60 minutes
Cream soup with blue cheese and onion is an exquisite dish of French cuisine, combining the rich flavor of caramelized onions and a delicate creamy texture. Blue cheese adds a piquant touch and refined depth to the soup, while broccoli and potatoes make it hearty and harmonious. Historically, blue cheese was a popular ingredient in France, especially in regional cuisines where it added a special charm to dishes. This soup is perfect for a cozy dinner and can be served with crispy baguette or fresh herbs. Its velvety consistency and rich aroma make it a true gastronomic delight.
1
Melt the butter in a pot and sauté the finely chopped onion and minced garlic until soft, but not browned. Add the diced potatoes and broccoli florets and mix well.
- Butter: 60 g
- Onion: 500 g
- Garlic: 2 cloves
- Potato: 300 g
- Broccoli cabbage: 200 g
2
Add milk and water, bring to a boil, and add salt and pepper to taste. Reduce the heat and cook until the vegetables are soft. Pour into a blender and blend well.
- Milk: 400 ml
- Water: 400 ml
- Salt: to taste
- Ground black pepper: to taste
3
Pour back into the pot, add finely chopped cheese, and heat on low until the cheese is completely melted. Serve immediately, placing a spoonful of cream in each plate and garnishing with parsley.
- Blue cheese: 100 g
- Cream: 6 tablespoons
- Parsley: to taste