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 small pieces.
In a large pan, heat the oil 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.
When ready, pour everyhting in a blender and mix until smooth; Pour the milk, season with salt and pepper, then put the soup back on the heat for a few minutes.
Meanwhile, cut the bread into cubes and brown them in a pan with oil or under the oven grill at maximum power for about 5 minutes.
Serve the soup 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.
