John Myers
Zucchini Soup with Pear and Gorgonzola
The perfect zucchini soup with pear and gorgonzola recipe with a picture and simple step-by-step instructions.
- 200 g Potatoes
- 800 g Zucchini
- 2 tbsp Lemon juice
- 2 piece Onions
- 1 piece Clove of garlic
- 1 liter Vegetable broth
- 2 piece Pears
- 50 g Gorgonzola
- 120 g Creme fraiche Cheese
- Salt
- Brown sugar
- Olive oil
- Pepper
- Peel and dice the potatoes, cut the zucchini into slices and drizzle with lemon juice. Peel and dice the onions and garlic.
- Heat the oil, sauté the onions and garlic. Add the zucchini slices and potatoes, sauté for approx. 3 minutes, pour in the stock, season with salt and pepper. Cook for 20 minutes until soft.
- Halve, core and dice the pears. Heat the oil in a pan and melt the brown sugar in it. Add pear cubes, fry until al dente, let cool down to lukewarm. Crumble the Gorgonzola and mix in. Soup from the stove, puree, mix in the creme fraiche, season to taste. Serve on a plate with pear gorgonzola
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