Tomato Gorgonzola Soup
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
54
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Unsalted Butter2 large
Yellow Onion (chopped)4 cloves
Garlic (chopped)3 tbsps
All-Purpose Flour2.25 cup ounces
Cognac4 cups
Chicken Broth (low-sodium)2.75 cups
Heavy Cream2 tsps
Cider VinegarDirections:
1
Melt the butter in a large stockpot over medium heat
2
Add the onions and cook until softened, about 5 minutes
3
Add the garlic and cook until fragrant, about 2 minutes
4
Add the flour and cook until lightly toasted, about 2 minutes
5
Add the cognac and scrape the pan with a wooden spoon to release any browned bits
6
Add the potatoes and broth to the stockpot and bring to a boil
7
Reduce the heat and simmer until the potatoes are tender, about 15 minutes
8
Add the tomatoes and their juices, cream, gorgonzola and basil
9
Season with salt and pepper
10
Using an immersion blender, or in batches in a blender, puree until smooth
11
Add the vinegar and serve in warm bowls with more basil and gorgonzola
12
Photograph by Yunhee Kim