The carrot soup with robiola cheese is a light, creamy dish ideal for winter dinners.
Very simple to prepare and also quick, not to mention that it is a healthy dish, perfect for those who want to stay in shape!
In my recipe, besides carrots and potatoes, I added 50 g of robiola to make it tastier and creamier. Enriched with small cubes of croutons, you’ll enjoy a complete and satisfying meal.
The carrot soup with robiola cheese is a true comfort food, genuine to prepare after the big feasts of the holidays, an economical dish made with few ingredients.
- Portions: 1
- Cooking methods: Stove, Griddle
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 5.3 oz of cleaned carrots
- 5.3 oz of cleaned potatoes
- 1.8 oz of robiola cheese
- 1.8 oz of rye bread cubes
- 1 tbsp of extra virgin olive oil
- 1 leaf of bay leaf
- to taste of salt
Tools
- Electric Grill
- Immersion Blender
Steps
Peel, cut the carrots and put them in a pot with water and a bay leaf on the stove. Bring to a boil and cook for 5 minutes.
After 5 minutes, add peeled and cubed potatoes, season with salt and cook for about 10 minutes until the vegetables are soft.
The vegetables should have some liquid to be blended with an immersion blender.
After blending, add the robiola cheese and put it back on low heat to melt the cheese. Season with a tablespoon of raw olive oil.
Cut the rye bread into small cubes and toast them, serve them with the soup.
The carrot soup with robiola cheese is a comforting, velvety, pleasantly sweet dish that will win you over with its simplicity.
