in Soup Recipes

Gorgonzola soup

updated

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Ingredients for 6 servings:

  • 6 pear(s), red-skinned
  • 250 ml sherry
  • 4 spring onions
  • 80 g butter
  • 1 ½ liters vegetable broth
  • 375 g Gorgonzola
  • 400 ml whipped cream
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

also for “fine” celebrations

Wash the pears, cut them into eighths, and core them. Cut the pears into thin slices and marinate them in sherry for about 10 minutes. Trim, wash, and slice the spring onions. Sauté them in butter. Pour the stock into the onions, bring to a boil, and simmer gently for about 10 minutes. Cut the Gorgonzola into pieces and melt it into the soup with the cream. Add the pears and sherry to the soup, reheat, and season with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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