Zuppa alla Valdostana

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• 1 cup (100g) grated Fontina cheese 1 cup (100g) grated Fontina cheese
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 30g, 16g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown.
3. 3.
   Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
4. 4.
   Using an immersion blender or a regular blender, puree the soup until smooth.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Preheat the broiler in your oven.
7. 7.
   Ladle the soup into oven-safe bowls or ramekins. Sprinkle each bowl with a generous amount of grated Fontina cheese and Parmesan cheese.
8. 8.
   Place the bowls under the broiler until the cheese is melted and golden brown, creating a crispy crust.
9. 9.
   Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms properly before slicing them. You can use a damp cloth or paper towel to wipe off any dirt or debris. Avoid washing them under running water as mushrooms tend to absorb water and become soggy.

Tips & Tricks

• For a richer flavor, you can sauté the mushrooms separately in butter before adding them to the soup.
• If you prefer a thicker soup, you can mash some of the cooked potatoes with a fork instead of pureeing the entire soup.
• Experiment with different types of cheese for the crust, such as Gruyère or Mozzarella, to add your own twist to the recipe.
• Serve the Zuppa alla Valdostana with crusty bread on the side for a complete meal.
• Leftovers can be refrigerated and reheated the next day, but the cheese crust may lose its crispiness.

Serving advice

Serve the Zuppa alla Valdostana hot in individual bowls, making sure to present the soup with the crispy cheese crust on top. Garnish with fresh parsley for a pop of color and serve with a side of crusty bread.

Presentation advice

To enhance the presentation, you can sprinkle some additional grated Parmesan cheese and a pinch of paprika on top of the cheese crust. This will add a touch of color and make the dish even more visually appealing.