Hi,

I'm trying to do something different for chicken soup I normally make.
It is flavored with sage and milk or cream. But I thought I'd make it a
bit more pungent by adding gorgonzola cheese. Does anybody know of soup
recipes using gorgonzola. Or tips for making this soup? I have recipes
for pasta and gorgonzola sauce but I want more of a soup than a thick
sauce.

Thanks,
Andy

> wrote in message
oups.com...
> Hi,
>
> I'm trying to do something different for chicken soup I normally make.
> It is flavored with sage and milk or cream. But I thought I'd make it a
> bit more pungent by adding gorgonzola cheese. Does anybody know of soup
> recipes using gorgonzola. Or tips for making this soup? I have recipes
> for pasta and gorgonzola sauce but I want more of a soup than a thick
> sauce.
>
> Thanks,
> Andy
>

Here's a recipe for Stilton soup. Probably no problem to substitute
gorgonzola for Stilton.

Chris in Pearland, TX

Name: Cream of Stilton Soup

Serves: 4

Key Ingredient: cheese

Preparation: simmer

Cuisine: British

Source: Harrod's Cookery Cookbook

Ingredients: 1 1/4 cups milk

1 bay leaf

1/4 cup sliced onion

2 tablespoons butter

2 tablespoons flour

2 cups chicken stock

4 ounces Stilton cheese, crumbled

salt and pepper

Instructions: Bring the milk, bay leaf and onion to the boil. Remove from
the heat, cover and leave to infuse for 10 minutes. Strain.

Melt the butter in a large saucepan, stir in the flour and cook, stirring,
for one minute. Remove the pan from the heat and gradually pour in the milk,
stirring constantly. Return the pan to the heat and cook, stirring, for one
minute, then add the stock. Bring the soup to the boil, then let it simmer
for five minutes.

Remove the pan from the heat and immediately add the cheese. Stir until the
cheese melts, then season with pepper and salt if necessary. Serve hot with
crusty bread.

wrote:
> Hi,
>
> I'm trying to do something different for chicken soup I normally
make.
> It is flavored with sage and milk or cream. But I thought I'd make it
a
> bit more pungent by adding gorgonzola cheese. Does anybody know of
soup
> recipes using gorgonzola. Or tips for making this soup? I have
recipes
> for pasta and gorgonzola sauce but I want more of a soup than a thick
> sauce.
>
> Thanks,
> Andy

I'd take your best French-style onion soup, and twirl it into strands
into the hot soup. Top with crostini, and more cheese. Place under
the broiler. Use the dolce if you can find it. It'll have a lighter
flavor.
Sounds good.

Pierre