INGREDIENTS:
° 1 onion, chopped
° 1 carrot, chopped
° A bunch of celery, chopped
° 2 cloves of minced garlic
° A tablespoon of butter
° 2.5 cups chicken broth
° 2 tablespoons flour
° A cup of milk
° 2 potatoes, small cubes
° 4 cups broccoli blossom, small cubes
° 1 cup grated cheddar cheese
° 1 tablespoon grated Parmesan cheese
PREPARATION:
Slash the onion, carrot, celery and garlic in a food processor, liquefy the spread in a pan over medium intensity and add the cleaved vegetables. Mix for 5 minutes.
Add flour, salt, and pepper and mix well, add stock, milk and potato blocks, and heat to the point of boiling, leave for 15 minutes.
Add broccoli bloom and parmesan cheddar, and leave for 5 minutes. Add the cheddar, mix well and eliminate from the intensity.
Take 2 cups of soup and toil them in a blender, set them back in the pot.
Enjoy !
