Ingredients • 500 g frozen spinach • 100 g gorgonzola cheese • 1 onion • 1 carrot • 4 potatoes (medium size) • 1 chicken stock cube • 750 ml of water • Oregano • Pepper • Salt • 50 g butter • 2 tablespoons of sour cream
Preparation Heat some olive oil in a pressure cooker, and sweat the onion for a few minutes. Add the carrot slices, potatoes and spinach. Add the water with the crumbled stock cube, oregano and salt and cook for 15 minutes. Pour it in a mixer with the butter and crème fraîche. Season with salt and pepper and let it cool down. Put a few hours in the refrigerator. Put the cold soup in nice soup plates and put some pieces of gorgonzola cheese in it. Serve with some crispy bread.