Celery and gorgonzola soup is a wonderful appetizer of traditional Italian cuisine

Soups are basically nothing but hot and tasty soups consisting of broth and other ingredients. Known since Roman times, this delicious dish is usually accompanied by many other dishes such as meat, fish, cheeses and vegetables. And finally, it is always served with small pieces of stale bread. Celery and gorgonzola soup It is a very common and very old recipe. It is a popular dish abroad, especially in Northern European countries. Its specialty is that it must be consumed strictly hot, or at most lukewarm, to taste best.

This is a suitable dish to serve as a snack or just a light dinner. This soup will be richer if two or three tablespoons of cream are added. To make it tastier, you can increase the amount of cucumbers and add two or three tablespoons along with the cheese. This delicious recipe can be enjoyed with a substantial structured and aged red wine such as Barolo, Brunello di Montalcino, which will enhance the gorgonzola in general. There are really many variations of this delicacy. Below we will offer the most popular and most liked version.

Composition

Quantities for 6 people

Preparation time 10 minutes

Cooking time 40-45 minutes

  • 25 g of butter
  • 2 bunches celery, peeled and finely chopped
  • 2 chopped onions
  • 1 small chopped potato
  • 6 dl of milk
  • 6 dl chicken or vegetable broth
  • 1 bay leaf
  • salt and ground black pepper
  • 225 g of shredded gorgonzola
  • 1/2 baguette into thin slices
  • chopped onion for decoration

Preparation

First, melt the butter in a large pan and add the celery and onion.

Cook for 2-3 minutes, stir and then replace the lid and continue cooking for 4-5 minutes. Add potatoes, milk and bay leaf. Close the lid again and bring to a boil, then reduce the heat and let it simmer for 30 minutes. Remove the bay leaf and process the mixture in a blender until smooth.

Then pass it through a sieve and put it back in the pan, add salt and pepper. Sprinkle the bread slices with 100 grams of cheese and heat them on the grill. Heat the soup and add the remaining cheese at the last moment, stirring continuously and vigorously. At the end of cooking, when the cheese is well mixed with the rest of the ingredients, pour the soup into bowls and put slices of warm bread on top. At the end, sprinkle chopped onions. Finally, serve the dish while still warm.

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