- 350gr peeled and diced carrots
- 300gr diced potatoes
- Half of a onion, thinly slices
- 1 inch ginger grated
- 1 clove of garlic
- Dried oregano.
- 2 table spoons olive oil
What you do:
- Sautee the onion first: cook for 5 minutes, low fire, until translucent and tender.
- Add the potatoes and cook, stirring occasionally for a couple of minutes.
- Add carrots and ginger and add boiling water, just enough to cover the vegetables.
- Add the garlic and Oregano and cook for 20 minutes.
- Blend the soup with a blender until creamy and smooth.
- Salt to taste and cook for 2 additional minutes.
Serve with warm focaccia or croutons
The 29th of June I was in London, teaching Italian bakery to an Italian group of ladies.
It was absolutely the first time in 15 years of teaching cooking class abroad. Usually Italians don’t join my classes, and rightly so.. They would prefer to attend sushi, or Mexican/Chinese/Indian class.
So, this was the first time I was teaching in Italian and that was a total blast: this group of ladies was so exited, keen to learn… I had lot fun teaching them. And seen their enthusiasm about learning, I also added two extra recipes. Victoria sponge cake and Cranachan. Why? Because I love Scotland and food here is amazing and Chranachan is very dear to me: in a nice glass, you can find Scotland: the heather honey, whisky, raspberries and the the toasted oats. And while I was explaining the concept behind this dessert, I’ve seen their curiosity to try and yes, they liked it immensely.