- 6 organic carrots
- 4 organic medium potatoes
- 1 white onion
- 200 g Spicy Gorgonzola PDO
- 4 slices laid bread
- Fresh herbs
- Olive oil
- Salt
- Pepper
- 1 litre Vegetable stock
Main Course, First Course, Video Recipes
DIFFICULTY
30 min
Main Course, First Course, Video Recipes
DIFFICULTY
30 min
1. Start preparing the soup by washing the potatoes and carrots well, removing any remaining soil but keeping the skin.
2. Dice the vegetables and chop the onion, removing only the outer peel.
3. In a large saucepan, sauté the onion in 3 tablespoons of evo oil for a few minutes.
4. Add the vegetables, stir well and season with salt and pepper.
5. After a few minutes, pour in the boiling stock and cook over a medium heat until the vegetables are soft.
6. Meanwhile, cut the bread slices into cubes and brown them in a frying pan with a little olive oil.
7. Blend the vegetables with the help of an immersion blender until smooth and homogeneous.
8. Serve the soup hot, garnishing with the diced spicy gorgonzola, croutons, fresh herbs and a grinding of black pepper.