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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Wonderfut tomato gongonzola soup. Warms you right up on a cold night! Ingredients:
3tbs unsalted butter |
2 large yellow onions,chopped |
4 cloves garlic,chopped |
3tbs flour |
2oz.(1/4c)cognac |
11/2lbs red-skinned potatoes,peeled and quartered |
4c low-sodium chicken broth |
1 35 oz. can whole peeled tomatoes,crushed,juices reserved |
23/4c heavy cream |
2/3c crumbled gorgonzola cheese,plus more for garnish |
2/3c fresh basil,plus more for garnish |
kosher salt and ground pepper |
2tsp cider vinegar |
Directions:
1. Melt the butter in large stockpot over med. heat. Add the onions and cook till softened,about 5 mins.
2. Add the garlic and cook until fragrant ,about 2 mins.. Add the flour and cook until lightly toasted,about 2 mins. Add the cognac and scrape ther pan with wooden spoon to release any browned bits.
3. Add the potatoes and broth to the stockpot and bring to boil. Reduce heat and simmer till potatoes are tender,about 15 mins.
4. Add the tomatoes and their juices,cream,gorgonzola and basil. Season with salt and pepper. Using immersion blender,or in batches in blender,puree till smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.
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