Broccoli Cheese Soup

Prepare the chicken broth by dissolving the half cube of chicken broth in a pan with 1 cup of boiling water. Reserve.

Start by rolling the onion, chopping the garlic cloves and grating the cheese. Reserve.

Melt the butter over medium heat, sauté the rolled onion for about 5 min until it begins to brown on the ends.

Add the garlic, season with salt and cook for about 1 min.

Add the flour and, after it absorbs the fat from the pan, add the milk gradually while stirring, in order to slowly thicken without creating lumps.

Add the chicken stock, stir a little, add the grated cheese and continue mixing until it melts.

In a blender, mash the broccoli, but leave a few florets to use as a topping (optional).

Now add the crushed broccoli and adjust the salt seasoning. Let the broccoli cook for about 5 min.

When they are tender, serve the soup with one to two small broccoli florets on each plate for garnish, a drizzle of olive oil and the grated parmesan (optional).