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Gorgonzola and broccoli soup

4 servings 30 minutes 10 minutes


  • 80 g of IQF Gorgonzola crumbs
  • 2 chicken stock cubes
  • 600 g of broccoli
  • 10 cl of whipping cream
  • Salt and freshly-ground pepper


Dissolve 2 stock cubes in 2 litres boiling water, then cook the broccoli in the stock.
After cooking, drain and set aside the stock.
Blend the broccoli with the Gorgonzola and the cream.
Add the stock until you achieve your desired texture.
Season with salt and pepper. Top with some IQF Gorgonzola crumbles.

Recipe made with IQF :

Gorgonzola crumble

The classic full-flavoured Italien blue cheese made with pasteurised cow's milk.