Because the vegetable is healthy, because it supports a multitude of declines, because it feel like summer, because it can also be visually appealing, because the routine may also be special ...
Vegetable soup with gorgonzola ice cream
3 leeks 3 shallots
4 carrots 2 medium potatoes 1 box of peas
fridge
1 good handful of spinach
broth 2 cups butter 1 and 1 cds oil 1 dash of cream
milk 1 cup heavy cream 2 cups milk
whole gorgonzola into pieces to taste 1 sheet gelatin
Cut the leeks, shallots, carrots and potatoes in small cubes. Place the skillet over medium heat, melt the butter with the oil. Pour the leeks and let sweat and soften the shallots before casting. Allow to cook over low heat, slowly. When they are transparent, add the carrots and potatoes later. Top heat slightly and allow a few minutes but without reaching the potatoes brown. Fianlmente, add the peas and spinach and hot broth. Boil until cooked. Remove from heat, drain the fluid surplus (reserve in case then you have to add it because the cream is too thick) and go through the blender. At this point you can add or not the splash of cream, but I love ice cream and bring the taste. Allow to cool.
For ice cream, heat milk and cream cheese until melted. Hydrate the gelatin sheet and then add to hot mixture. Cool and freeze.
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