Cheese soup with vegetables

Cheese soup with vegetables
Cheese soup with vegetables 5 1 Stefano Moraschini

Instructions

04307 CHEESE SOUP with VEGETABLES INGREDIENTS for 4 PERSONS 450 g ricotta, 1 nut for vegetable broth, 60 g of green beans, fresh asparagus 4 (100 g), one medium carrot (100 g), a Courgette (150 g) 4 Tablespoons extra virgin olive oil (60 g), chives.

PROCEEDING With a liter of water and the nut prepare the broth and this put the vegetables cut into sticks, and cook al dente for about 5 minutes.

Drain the vegetables and keep them aside.

Let cool the broth and pour it into the blender with ricotta and chives.

Blend until a smooth cream.

Distributed the SOP on plates or in bowls and place in the center of each portion of vegetables.

Drizzle with a little oil and to taste a pinch of chilli.

This soup can be served cold also.

Cheese soup with vegetables

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Leave a comment or write a review for this recipe.
Your opinion is important for us!

Other recipes (in alphabetical order)

«
»