Cream of courgette, robiola and crunchy capers

60 min
middle
serves 6

Ingredients

100 g leeks
1 bay leaf
200 g potatoes
600 g courgettes
vegetable stock
1 bunch marjoram
60 g capers, desalted
160 g robiola cheese
100 g San Marzano tomatoes
nutmeg
extra-virgin olive oil
salt and pepper

Wine adjustement

Sylvaner Alto Adige DOC

Müller Thurgau Alto Adige DOC
A youthful Müller Thurgau from higher locations in Alto Adige goes perfectly with the summery aromas of the courgette cream soup.

Preparation

Step 1

Spread the capers on a baking sheet and dry in the oven at 80 °C.

Step 2

Dice the leeks and braise them in a pot with some oil and the bay leaf. Add the potatoes, cubed, before covering with stock and cooking for 10 minutes. Add the cubed courgette, season to taste, bring to the boil, and blend with half of the marjoram.

Step 3

Garnish the robiola with a twist of pepper, a little oil, and the remaining marjoram.

Step 4

Halve the tomatoes, scoop out the seeds and slice the flesh.

Step 5

Plate the courgette cream and top with the robiola, sliced tomato, and a dusting of nutmeg. Garnish with capers.
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