Ọbẹ ipara lati Zucchini ati Gorgonzola pẹlu Awọn Sachets Pear Baked

Cut the vegetables into small cubes and sauté in clarified butter. Deglaze with the Riesling and let it boil down a little. Then fill up with vegetable stock and simmer on medium heat for 15-20 minutes.

Cut off the pear skin, remove the core and cut the pear into small cubes. Cut the filo dough into 20 x 20 cm squares. Separate the pear juice from the pear pieces and add to the soup, mix only the pear meat pieces with the raisins, then place small heaps on the filo dough. Grab the dough squares on the opposite sides and shape them into a bag. Place the sachets on a baking sheet lined with baking paper and bake in the oven at 180 ° for 15 minutes.

Crumble the Gorgonzola into small pieces and add to the soup until it is melted. Puree the soup well and pass through a fine sieve and briefly bring to the boil again, then season with a little pepper and salt (caution: depending on the Gorgonzola, seasoning is no longer necessary).

Beat a small part of the soup with the hand blender again until very frothy. Put the soup in a deep soup plate, put some foam on top, place the bag in the middle and decorate with two pitted and deep-fried thin zucchini slices and a stalk of chives.