Creamy Potato Soup w/ Vegetables and Oregano Extra Virgin Olive Oil
- 1 Onion, sliced
- 14 oz potatoes, peeled and sliced
- 2 baby zucchini
- 1 fennel bulb, diced
- 2 carrots, diced
- 6 tbsp of Oregano Extra virgin olive oil
- Chives, chopped - salt - pepper
Cook the diced vegetables in 5 cups of boiling, salted water, until they're done but still firm. Drain and reserve the vegetable broth you just obtained, keeping both warm.
In a deep skillet, "sautee" onions in a few tablespoons of the reserved vegetable broth until they're soft, then add the potatoes and stir; add enough vegetable broth to cover potatoes and cook, until they're done (about 30 minutes) on medium heat adding broth if needed.
Blend the potatoes in order to obtain a cream (use some more broth if you think it's too thick) and season with salt and pepper. To serve, divide the cream in 4 individual bowls, top with the diced vegetables, sprinkle with chives and drizzle with 1 1/2 tbsp of Oregano Extra Virgin Olive Oil each bowl.