The perfect winter comfort food with healthy and nutrient-rich ingredients. This Creamy Carrot and Potato Soup is toppped with De Nigris Platinum Eagle Balsamic Vinegar.
Ingredients for 4 People
- 3 cups cubed potatoes
- 3 cups chopped carrots
- 1 Shallot
- 1/2 cup of white wine
- 3 ¾ cup vegetable broth
- ½ cup whole milk
- ½ cup stale bread (preferably sliced)
- ⅓ cup yogurt
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- Fresh oregano, to taste
- De Nigris Platinum Eagle Balsamic Vinegar
For the recipe
Peel the potatoes and reduce the pulp to small cubes; Peel the carrots and cut them into rounds.
In a large pan, heat the oil together with the chopped shallot, let it brown for a few minutes, then add the potatoes and carrots. After a few minutes pour the wine, let it evaporate over high heat, then pour the broth and cook, half covered, for about 30 minutes over medium heat.
After this time, blend everything using the immersion mixer until a cream is formed; Pour the milk, season with salt and pepper, then put the mixture back on the heat for a few minutes.
Meanwhile, cut the bread into cubes and brown them in a pan with a little oil or under the oven grill at maximum power for about 5 minutes.
Serve the cream warm, garnishing with a last drizzle of raw oil, a tablespoon of yogurt, a drizzle of De Nigris Platinum Eagle balsamic Vinegar, crispy bread and fresh oregano leaves.
