Karen Zuck

green broth ingredients

2 liters of water

2 unpeeled chayotes, cut into cubes

1 green zucchini with skin, cut into cubes

2 cups of broccoli tea

1 peeled onion cut into 4 parts

4 whole garlic cloves, unpeeled

Fresh thyme to taste

Olive oil to taste

1/2 grated onion

2 skinless Tuscan sausage segments

Salt to taste

Black pepper to taste
toast ingredients and finishing

Loaf bread

Olive oil to taste

Salt to taste

Smoked paprika to taste

Gorgonzola

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method of preparation
In a pan, place the water, chayote, zucchini, broccoli, onion, garlic and thyme.
Cover and cook for about 25 minutes or until the vegetables are tender.
Remove the thyme sprigs and let the broth cool.
Then, when it's cold, blend everything in a blender and set aside.
In the same pan, add a drizzle of olive oil and sauté the shaved onion and sausage.
Let it brown well and reserve some of the sausage to decorate the dish.
Add the broth to the pan.
Cook until boiling and season with salt and pepper to taste.
toast preparation method and finishing
Slice the bread into strips.
Place these slices in a frying pan and drizzle with olive oil, salt and smoked paprika.
Brown the bread on both sides and set aside.
Serve the green broth in a deep dish.
Place gorgonzola cheese cubes on top.
Finish with toast and pieces of sausage.
Serve.

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