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Green Vegetable Cream with Milk Foam and Aromatised Olive Oil

Soups A- A+

Preparation Time: QUICK
Serves: 4


  • 1l Vegetable stock
  • 150g Courgettes
  • 75g Leeks
  • 50g Onions
  • 200g Frozen peas
  • 100g Fresh spinach leaves
  • 25ml Gallo Reserve Extra Virgin Olive Oil
  • 100ml Skimmed milk
  • 4 units Cherry tomatoes
  • 20ml Tomato flavored olive oil
  • Salt and ground pepper from the mill, to taste

Cook all the vegetable in a pan with the Gallo Reserve Olive Oil, on a low fire and with the lid on. When the vegetables are soft add the water and vegetable stock  and boil for about 5 minutes.
Prepare the milk foam, using a blender or other appropriate equipment.
Serve the soup with a spoonful of foamed milk and drizzle with the tomato flavoured olive oil.
Separately serve the tomato flavored olive oil with roasted cherry tomatoes.

Tomato flavored olive oil is made by heating olive oil to 100ÂșC, adding the tomato and then leaving to cool. The olive oil will acquire a tomato color and flavor.
Decoration suggestion: to color your dish more intensly, sprinkle some tomato soup powder on the foamed milk.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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