Cheese Cream Broccoli soup with soft cheese

This wonderful culinary recipe belongs to Norwegian cuisine. The soup turns out delicious, healthy, light and very bright. In general, broccoli is very often used in the preparation of various cream soups, because their undoubted advantage is brightness, beauty and the possibility of original serving to the table.
So let's get started. We disassemble the broccoli into inflorescences, cut the stem into small cubes along with parsley and onion. Fry everything until soft in a frying pan with melted butter over medium heat. Prepare a glass of boiling water, add salt and cook broccoli inflorescences in it for 3 minutes. Do not drain the water, but take out the broccoli on a plate and pour ice water (necessary to preserve the color!) for a couple of minutes. Fried onions with herbs pour chicken broth and preserved broccoli broth, bring to a boil, cook on low heat for 15 minutes. Add half of the broccoli, cook a little and puree with a blender. Add the rest of the cabbage whole, pour in the cream, heat slowly, but almost bring to a boil. Do not forget to add salt, pepper, cover with a lid, and let it brew for 10-15 minutes. Serve by adding cheese to plates.
You can easily convert this recipe into a vegetarian one by cooking the soup not on chicken broth, but on vegetable. And it will also turn out very tasty!!