Broccoli velouté with blue cheese and pine nuts

Roast the pine nuts in a dry, hot frying pan and keep separate.

Heat the butter in a soup pot and fry the onion and garlic for about 2 minutes. Add the broccoli, potatoes and stock and simmer for about 20 minutes.

Add the whipped cream and half of the cheese and puree the soup with a hand blender. Season with salt and pepper.

Serve the soup in bowls. Crumble the rest of the blue cheese above and sprinkle with the roasted pine nuts and some pepper. Garnish the broccoli velouté with some leaves of oregano if necessary.