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Gorgonzola(dictionary)
Gorgonzola(recipes)
Gorgonzola(dictionary)

Leek, gorgonzola and rosemary soup (recipes)






Serves 4-6



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



4 rosemary sprigs2 tbsp olive oil2 medium potatoes, peeled and cut into cubes4 medium-sized leeks, sliced2 cloves of garlic, crushed1.2 litre /2 pints hot vegetable stock 200g/7oz gorgonzola cheese, roughly chopped½-1 tsp Dijon mustardflaked sea salt and freshly ground black pepperbread, to serve



Method



1. Lightly bash the rosemary sprigs with a rolling pin to help release the powerful aroma and flavour when cooking.2. Heat the oil in a saucepan and stir in the potatoes and rosemary. Cover with a lid and cook on a low heat for 4-5 minutes. This will create some steam in the pan, preventing the potatoes from sticking to the base. Stir in the leeks and garlic, then cook for a couple of minutes until beginning to soften. Add the stock and bring to a simmer, leaving it to cook for 10 minutes. 3. Remove from the heat, take out the rosemary sprigs and stir in the gorgonzola cheese and Dijon mustard. It doesn' t matter if the cheese doesn' t melt completely as you now need to place the soup into a blender or food processor and blitz until smooth.4. Season with salt and pepper, making sure you taste the soup first as gorgonzola is quite a salty cheese. If the consistency seems too thick, add some extra vegetable stock to loosen. 5. Serve with some fresh bread while the soup is still hot - walnut bread is really nice - or if you' re not eating it straight away, gently reheat, being careful not to let it boil as this will give the soup a grainy texture.