Ingredients

• 1 onion
• 1 clove garlic
• 1 tablespoon butter
• 2 small potatoes
• 1 large head of broccoli
• 1 liter vegetable stock
• 1/2 teaspoon nutmeg
• salt + ground pepper
• 100 grams of blue cheese
• olive oil + fresh herbs for garnish

Directions

1. Finely chop the onion and garlic. Add to a large pot over medium high heat. Add the melted butter and saute until the onions become soft, around 5 minutes. Cube the potatoes and the stalk of the broccoli and add to the pot with the vegetable stock. Bring to a simmer and cook until the potatoes are tender, 15-20 mintues.

2. Chop the flower portion of the head of broccoli and add to the pot. After 2-3 minutes, add the nutmeg, salt + pepper and blue cheese. Stir well and use a hand blender to puree the mixture. Once smooth, spoon into bowls, drizzle with olive oil and garnish with fresh herbs.

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