Endive – pepper – Gorgonzola – soup

Ingredients for 4 servings:

• 1 head of lettuce (endive), medium-sized
• 1 large red bell pepper(s)
• 2 m.-large carrot(s)
• 1 stalk(s) leek, medium-sized
• 200g Gorgonzola
• 100 g bacon, streaky
• 2 m.-sized onion(s)
• 1 small can of peas
• 3 bay leaves
• some savory
• some lovage
• some celery leaves
• 1 bunch of parsley
• 1 ¼ liters of broth
• 50 g butter

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

a special feature

Sauté the butter, bacon, and onions in a large soup pot, then add the chopped bell peppers, carrots, and leeks. Bring to a simmer with half of the stock. Add the bay leaves, celery leaves, savory, and lovage (Maggi herb). After about 15 minutes, add the peas. Meanwhile, finely chop the endive (not just into strips) and add it as well. Crumble the Gorgonzola into a small bowl and gradually pour the hot stock over it, stirring to slowly dissolve it in the stock. Then add this to the soup and the remaining stock. Season to taste with salt and pepper and sprinkle with finely chopped parsley just before serving. Serve with Vienna sausages or Mettwurst.