Chestnut and Gorgonzola Soup
Ingredients
- 400 grams Chestnuts (boiled, keep 1000gr to garnish)
- 2 cups Leeks (roughly chopped)
- 2 cups Celery (roughly chopped)
- 1/2 teaspoons Garlic
- 2 liters Vegetable Broth
- 1 Laurel (leaf)
- 2 tablespoons Butter
- 100 grams Gorgonzola (or blue cheese or Roquefort)
- 1 teaspoon Paprika
- 1/2 cups White Wine
Instructions
Wash the vegetables well and cut.
Heat up a medium sized pot and sauté all the vegetables together with a spoon of butter, together with laurel and 300gr of the chestnuts until all of the liquids evaporate.
Extinguish with the wine.
After the wine evaporates too, add the vegetable broth or 2 bouillons with warm water.
Once it boils once, lower the fire at 7 and cook until the vegetables soften.
Once the soup is ready mash it with a hand blender or a powerful mixer so that it turns valuate.
If you you could also strain it.
Add a second table spoon of butter and the cheese and serve breaking 2-3 boiled chestnuts on top.
Notes
- You could enrich the taste by adding 2-3 slices of crunchy bacon to garnish.
- You could also add caramelized onions.
- If you want, add vegetables such as celeriac or fennel for a different flavor.
- Replace the butter with cream cheese for an option with less calories.
A great recipe idea for New years.
Christina
Recipes for everyone!
Kids cooking workshops!