Ingredients

Broccoli Soup

• 1 tablespoon extra virgin olive oil
• 1 leek
• 2 potatoes
• 1 tablespoon butter
• 1 liter broth
• 1 head broccoli
• 80 ml 30% heavy cream
• 100 g Gorgonzola cheese (or other blue cheese)
• chives

Kale Chips

• 150 g kale (chopped, washed)
• 1 tablespoon extra virgin olive oil
• 3 tablespoons grated Parmesan
• salt, pepper
• a pinch of chili flakes or chili powder

Preparation

1. In a wide pot in olive oil, stew the chopped leek (white and light green part) for about 4 minutes.
2. When the leek is soft, add peeled and cubed potatoes and butter and fry together for about 2 minutes. Season with salt and pepper.
3. Pour in hot broth and bring to a boil. Cover and cook for about 10 minutes. Add diced broccoli and cook covered for about 5 minutes until vegetables are tender.
4. Pour in the heavy cream, add about 1/4 of the Gorgonzola, transfer to an immersion blender and blend into a smooth cream. Serve with the remaining cheese cubed, with kale chips and chives.