This soup is so rich I think you will need to eat
it runing on a treadmill, but it is well worth it.
Ingredients:
3 TBSP butter
2 large red onions, large diced
2 small baking potatoes, peeled and diced
1 tsp garlic, minced
3 cups chicken stock
1 cup heavy cream
4 1/2 oz Gorgonozla, crumbled
salt and pepper to taste
1 TBSP butter
1 TBSP sugar
2 medium pears, peeled, sliced into 1/2 inch wedges
4 oz bacon, fried and crumbled
Directins:
Melt 3 TBSP of butter over medium heat.
Add onions and garlic, cook until onions are slightly wilted.
Add potatoes, stir to coat with butter. Cook 5 minutes.
Add stock and bring to a boil.
Reduce heat and simmer until potatoes are soft.
Allow to cool slightly.
Puree soup in food processor.
Add cream and gently reheat soup.
Stir in cheese and adjust seasoning.
If too thick, thin with stock.
Heat 1 TBSP butter over medium high heat.
Add pears and sprinkle with sugar.
Saute until slightly caramelized.
Garnish soup with pears and bacon.
1 comment:
This soup is too good for words. It is rich and creamy and perfect for this time of year! I loved every bite of it. I served it with a hot crusty loaf of fresh baked French bread and it was perfect. I will admit though that my family loves dessert. Even though we were all stuffed after eating this soup, we needed a little something sweet to end the meal. I found the perfect fruit salad recipe on Gourmandia.com to finish off our meal. This fruit salad recipe is really perfect for any time of year because you can make it with fresh seasonal fruits. I used kiwi, strawberries and a mandarin orange and it turned out perfect! I waited about an hour after we had eaten the Gorgonzola Soup and whipped it up in about 15 minutes. My family loved it. You can find the recipe and an accompanying cooking video (with a Michelin Chef!) at: http://www.gourmandia.com/video-recipes-cooking-videos/fried-seasonal-fruits-with-rosemary-honey.
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