Cream of carrot Gorgonzola soup

Good afternoon

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
Serves 4
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
  1. 60 g butter
  2. 2 cloves garlic, chopped
  3. 1 half onion, chopped
  4. 1 stick celeri
  5. 1 russet potato, peeled and chopped
  6. 1 l chicken broth
  7. 500 g baby carrots
  8. nutmeg
  9. salt
  10. pepper
  11. ½ cup heavy cream
  12. 100 g of gorgonzola, crumbled
  1. 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.
  2. 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.
  3. Top each serving with a few crumbles of gorgonzola and a lot of bread.
Catering Iria Castro

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