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[:es]Buenas tardes,
Que cosa más rica os he preparado hoy.
Esta crema es tan delicada y bonita que es perfecta para disfrutarla en cualquier momento.
Yo siempre la hago con zanahorias congeladas porque de esta manera consigo que la crema quede con un precioso color.
Comprad Gorgonzola cremoso, para esta receta es el ideal y la combinación es exquisita!
Besos y hasta mañana!
Por cierto, mañana a partir de las 19: 30 hrs recetón de noodles Chow Mein.
Crema de zanahoria con queso Gorgonzola
2019-01-21 07:39:12
Serves 4
Print
Prep Time
15 min
Cook Time
40 min
Ingredients
- 60 g de mantequilla
- Aceite de oliva
- 2 dientes de ajo picados
- 1/2 puerro la parte blanca picada
- 1/2 cebolla picada
- 1 penca de apio
- 2 patatas grandes peladas y chascadas
- 10 g jengibre picado
- 1.300 ml caldo de pollo
- 500 g de zanahorias baby ( preferible si están congeladas, mantendrán muy bien el color)
- Nuez moscada
- Sal
- Pimienta
- 100 ml nata doble
- 125 g gorgonzola, desmenuzado
Instructions
- Derretir la mantequilla a fuego medio en una cazuela con unas gotas de aceite de oliva.
- Añadir los vegetales y el jengibre y rehogar durante 15 minutos hasta que esté translúcido. Añadir las patatas y las zanahorias baby a poder ser congeladas. Rehogar el conjunto durante 5 minutos y a continuación agregar el caldo de pollo. Hervir durante 25 minutos a fuego medio alto. Cuando las patatas estén tiernas retirar del fuego y triturar muy bien la crema. Colar.
- Poner de nuevo al fuego y condimentar al gusto, añadir la nata doble y mezclar muy bien con ayuda de unas varillas.
- Añadir 30 g de queso Gorgonzola, mezclar y cuando rompa a hervir apagar el fuego.
- Servir en boles o platos soperos bonitos con un hilo de aceite de oliva virgen y trocitos de queso por encima.
Catering Iria Castro https://www.iriacastro.com/
What a lovely cream I’ve prepared for you today.
This cream is so delicate and beautiful that it is perfect to enjoy it at any time.
I always make it with frozen carrots because in this way I get the cream is a beautiful color.
Buy Gorgonzola Creamy, for this recipe is ideal and the combination is exquisite!
Kisses and until tomorrow!
By the way, tomorrow from 19:30 hrs they prescribed noodles Chow Mein.
Cream of carrot Gorgonzola soup
2019-01-21 07:31:27
Serves 4
Print
Prep Time
10 min
Cook Time
25 min
Ingredients
- 60 g butter
- 2 cloves garlic, chopped
- 1 half onion, chopped
- 1 stick celeri
- 1 russet potato, peeled and chopped
- 1 l chicken broth
- 500 g baby carrots
- nutmeg
- salt
- pepper
- ½ cup heavy cream
- 100 g of gorgonzola, crumbled
Instructions
- Heat the butter on medium heat in a large pot or dutch oven. Once melted add the onion , celeri, ginger and garlic. Cook until translucent; about 10 minutes. Add the potato and the carrots coat with butter. Add the chicken broth. Cook until the potatoes are tender; about 20 minutes. Remove from heat. Using a blender or immersion blender blend the soup.
- Return to low heat and add the nutmeg, a sprinkle of salt and pepper and the heavy cream. Check the seasonings and adjust as needed. Stir well. Add in about 1/4 of the gorgonzola crumbles. Stir until the gorgonzola is well incorporated. Remove from heat.
- Top each serving with a few crumbles of gorgonzola and a lot of bread.
Catering Iria Castro https://www.iriacastro.com/