Ingredients
• 500 g frozen spinach
• 100 g gorgonzola cheese
• 1 onion
• 1 carrot
• 4 potatoes (medium size)
• 1 chicken stock cube
• 750 ml of water
• Oregano
• Pepper
• Salt
• 50 g butter
• 2 tablespoons of sour cream
Preparation Heat some olive oil in a pressure cooker, and sweat the onion for a few minutes. Add the carrot slices, potatoes and spinach. Add the water with the crumbled stock cube, oregano and salt and cook for 15 minutes. Pour it in a mixer with the butter and crème fraîche. Season with salt and pepper and let it cool down. Put a few hours in the refrigerator. Put the cold soup in nice soup plates and put some pieces of gorgonzola cheese in it. Serve with some crispy bread.
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