Zucchini Cream Soup. Rolls with Gorgonzola and New Potatoes.
A very delicious idea for a two-course dinner for busy people. At the same time, you will prepare zucchini cream soup and delicate chicken rolls with an aromatic filling of sun-dried tomatoes and Gorgonzola. Serve with new potatoes and steamed broccoli.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 500 g water
- 1 g ground black pepper
- 80 g broth paste - CVR
- 3 g granulated garlic
- 100 g gorgonzola
- 200 g Onion, raw
- 800 g Squash-summer, raw
- 16 g garlic
- 6 g salt
- 50 g butter
- 100 g Pumpkin seeds
- 350 g broccoli, green, raw
- 50 g Oil, olive
- 15 g Dill
- 800 g Potato, young
- 100 g processed cheese, Edam
- 100 g cream, 30% fat
- 700 g Chicken, breast, without skin
- 100 g sun-dried tomatoes in oil (drained)
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 100 grams of Gorgonzola cut into smaller pieces, add 100 grams of finely chopped, drained sun-dried tomatoes and set aside.
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