INGREDIENTS (4 servings)

3 oz of gorgonzola / celery / 1 potato / 1 onion / vegetable broth / 2 spoonfuls of greek yogurt / 3 slices of bread / walnuts / butter / salt and pepper

Cut the onion and celery in small pieces, peel the potato and dice it. Cook everything in a pan with butter for few minutes, then cover with the broth, bring to a boil a cook with the lid for 30 minutes. Blend three quarters of the veggies and add the cream the pan with the remaining vegetables, season with salt and pepper. Add to the soup the greek yogurt and the gorgonzola. Toast the bread and blend it in the mixer with the walnuts. Serve the soups with some crumbled remaining gorgonzola on top, and garnish with the crumble of bread and walnuts.