1 large broccoli
1 LT chicken broth
Salt & Pepper
½ cup + 2 tbsp cream
¾ cup Kefalograviera
Peel the carrots, potatoes and onions, cut the stalk of broccoli & grate the Graviera cheese.
Put all the vegetables in a pan, drizzle with olive oil and saute for 4-5 minutes.
Pour in the chicken broth, season with salt and pepper and cook for about 30 minutes or until all vegetables are tender.
Remove from the heat and melt the soup with the rod hand until smooth. Add the cream and nutmeg and cook for another 5 minutes.
Serve with grated graviera cheese.