Broccoli soup with Gruyère cheese

Broccoli soup with Gruyère cheese

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Rich in vitamins B9, E and iron, broccoli is a vegetable friend of pregnancy. Discover it in soup with this gourmet but light recipe.


For 4 people

  • 400 g broccoli
  • 100 g of Gruyère cheese
  • 20 g of butter
  • 1 big potato
  • 1 white leek
  • 1 bouquet garni
  • salt
  • pepper


Peel the potato and cut it into pieces. Wash the leek, drain it and slice it. Wash the broccoli.
In a saucepan, heat the butter and melt the leek. Add the potato, broccoli, bouquet garni, salt and pepper. Pour 50 cl of water, bring to the boil and cook for 15 minutes.
Remove the bouquet garni, reserve 2 tablespoons of vegetables and mix the rest in the blender. Add a little water. Cut the cheese into cubes.
Divide the soup into 4 bowls, sprinkle with reserved vegetables and diced cheese. Serve hot.