Salt and Gorgonzola Soup

Name: Salt and Gorgonzola Soup
Yield: 6
Ingredients: 1 tablespoon of butter; 4 cups of finely chopped salt (480g); 2 medium onions (200g) finely chopped; 1 tablespoon of wheat flour; 3 tablets of vegetable broth dissolved in 6 cups of boiling water (1.4 liters); 1 pinch of black pepper; 1/2 teaspoon of salt; To sprinkle; 1/3 cup of crumbled gorgonzola cheese (50g); 2 tablespoons of chopped scallion

1
1 tablespoon of butter
2
4 cups of finely chopped salt (480g)
3
2 medium onions (200g) finely chopped
4
1 tablespoon of wheat flour
5
3 tablets of vegetable broth dissolved in 6 cups of boiling water (1.4 liters)
6
1 pinch of black pepper
7
1/2 teaspoon of salt
8
To sprinkle
9
1/3 cup of crumbled gorgonzola cheese (50g)
10
2 tablespoons of chopped scallion

Ingredients

1
1 tablespoon of butter
2
4 cups of finely chopped salt (480g)
3
2 medium onions (200g) finely chopped
4
1 tablespoon of wheat flour
5
3 tablets of vegetable broth dissolved in 6 cups of boiling water (1.4 liters)
6
1 pinch of black pepper
7
1/2 teaspoon of salt
8
To sprinkle
9
1/3 cup of crumbled gorgonzola cheese (50g)
10
2 tablespoons of chopped scallion

Directions

1
In a medium-sized saucepan, melt the butter over medium heat
2
Add the salt and onion and cook, stirring occasionally with a wooden spoon, until the onion is soft (approximately 4 minutes)
3
Gradually add the wheat flour, stirring constantly for an additional minute
4
Join the vegetable broth and let it simmer, stirring constantly, without stopping
5
Lower the heat and cook until the salt is tender (approximately 3 minutes)
6
Season with black pepper and salt
7
Transfer to a soup bowl
8
Sprinkle with gorgonzola cheese and scallion and serve immediately
9
95 calories per serving.