Leek, hazelnut and gorgonzola cream, video recipe

To say goodbye to the year, we propose a very autumnal cream. Ideal as a first course in the numerous family and friends dinners that we are dealing with on these important dates. Vegetable-based cream, where you can differentiate the touch of hazelnut and the softness of the gorgonzola cheese. In addition, accompanied by some croutons that gives us the crunchy touch.

Ingredients

  • 1 onion
  • 1 leek
  • a knob of butter
  • 2 carrots
  • 2 potatoes
  • 60g hazelnuts
  • 1 liter of vegetable broth
  • 90g gorgonzola cheese
  • 33 cl evaporated milk croutons
  • Olive oil
  • Chive

Preparation

  1. Clean, peel and chop an onion and a leek. In a Speed ​​Cooker Excellent, fry over low heat with a knob of butter. Meanwhile, peel and chop the carrot and potatoes. Add and continue suffering.

  2. Once everything is fried without taking on any color, add the hazelnuts and pour over the vegetable broth until they cover an inch on top.

  3. Close speed cooker Excellent setting position 1 and boil for 20 minutes from the time it takes pressure.

  4. Open the pot carefully and add the gorgonzola cheese and evaporated milk. We give a few laps to integrate. Then, we beat in a suitable container.

  5. To serve, put a few pieces of gorgonzola on a plate, sprinkle with the cream. To finish, add chopped hazelnuts, croutons, chives and a dash of olive oil.

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