Gorgonzola soup or blue cheese soup

Ingredients for 2 servings:

• 1 apple, sour, or 1 pear
• 1 tbsp butter
• 330 ml milk
• 1 shot of dry white wine
• 175 g Gorgonzola, preferably very ripe, or blue cheese
• 40 g Parmesan, freshly grated, more if desired
• e.g. nutmeg, freshly grated
• n. B. Pepper, mixed
• n. B. Salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Made in 10 minutes, suitable for beginners, adaptable

Cut the apple or pear into small pieces. Cut the Gorgonzola or blue cheese into pieces. Place the butter in a saucepan and melt over medium heat. Then add the fruit pieces and sauté until soft. Do not overheat. Add the milk, increase the heat to high, and bring to a boil. Reduce the heat slightly and gradually stir in the Gorgonzola cubes, stirring vigorously with a whisk, until melted. Don’t be alarmed if it curdles or sets a little. Now add the grated Parmesan cheese and continue stirring vigorously, then add the splash of white wine. Simmer briefly and season with pepper, nutmeg, and salt, if desired. Notes: The soup’s consistency is naturally slightly flaky; this is not a quality defect. Variations (fresh pear instead of apple) can be used to modify the soup; the pear tastes sweeter. Serve with white bread with butter and a glass of white wine.