Veggie soup with feta cheese

Have you ever had to cook with whatever ingredients you happen to have at home? That happens to me all the time. So a part of my creativity is forced upon my by the fact that I haven’t manage to grocery shop. Now it’s out. My secret is revealed.

Chop zucchini, shallots, new potatoes, carrots, kohlrabi, fennel and garlic, season with salt and drizzle with olive oil. Roast in a medium hot oven until soft.

Transfer to a pan, add prosecco and hot water. Boil until the alcohol has evaporated. Blend until smooth. Add crème fraîche and herbal salt, if needed.

Decorate with thyme and edible flowers. Serve with roasted feta cheese and and oven warm focaccia.

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s