Cheese soup with vegetables
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.