First Course, Video Recipes


30 min

Cream soup with asparagus, mint and cubes of spicy Gorgonzola Pdo



  1. Cut 1 shallot finely and 500 g asparagus into rounds, keeping the tips whole.
  2. Peel 2 potatoes and cut them into cubes.
  3. Blanch the asparagus tips in plenty of salted water and set them aside.
  4. Fry the shallot in a saucepan with a little evo oil, add the potatoes and asparagus and allow them to take on flavour for 5 minutes.
  5. Add 1.5 litres of boiling vegetable stock and cook for about 20 minutes.
  6. Once the vegetables are cooked, add 4 tablespoons of fresh cream, cook for another 5 minutes and then blend everything with a hand blender.
  7. Add salt and pepper if necessary.
  8. Let the velouté cool down and in the meantime cut 120 g of spicy Gorgonzola Pdo into cubes.
  9. Serve the soup cold, garnishing it with cubes of spicy Gorgonzola Pdo, croutons, lemon zest, ground black pepper and mint leaves.