Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion
• 1 clove garlic
• 1 head broccoli
• 1 liter broth or stock
• 450 g frozen peas
• 100 g Gorgonzola cheese
• 1/2 cup milk (optional)

Preparation

1. In a pot in butter and olive oil, sauté the peeled and diced onion and sliced garlic. Add broccoli florets and fry together for a moment.
2. Cover with hot broth and bring to a boil. Cook uncovered for about 5 minutes until broccoli is al dente. Pour the peas into a sieve and run hot water over them (can be from the tap). Add to the pot with the soup and bring to a boil again. Cook for 2 minutes from the time of boiling.
3. Blend the soup immediately with the addition of Gorgonzola cheese. A smooth consistency is best achieved with a standing (immersion) blender. If the soup is too thick, you can add milk. Serve the soup seasoned with pepper.