Monday, February 14, 2011
Creamy Potato and Gorgonzola Soup
This, I have to say, is a truly great recipe. I always offer good ones -- what use would I be to you if I didn't??? But some are admittedly more stellar than others. And if you're a fan of blue cheese, I cannot urge you strongly enough to make this. Yes, I know I sound conceited! But trust me -- I was told by a loved one who shared the meal with me, "This is a 10 in my book!"
I made the soup on my snow day 2 weeks ago -- the day that 15" of snow had been predicted with warnings of an apocalyptic snowmageddon. 8" later, with the roads clear by the afternoon because it turned out to be just an above-average dumping for a Michigan winter rather than a life-altering experience to tell the grandkids about decades later, my 4-wheel-drive Suburban and I were ready to go on an adventure to the grocery store. Sure, I'd stockpiled to be prepared; I didn't need any groceries at all. But while watching the snow fall, I'd had a vision that needed to be realized: potato soup with blue cheese swirled into it.
So I plodded along a snow-covered side street until reaching a main road that was clear, and then I meandered into the grocery store that had maybe a dozen employees and half as many customers. I found my Yukon Gold potatoes, I found some good Gorgonzola, and I already had vegetable stock at home. But some good crusty rolls or nice bread or some sort of accompaniment was still needed.
But none of the lovely things in the bakery section had any kind of kosher certification (which I now need to seek, since I'm staying at the home of a friend who keeps kosher), with the exception of two choices that had been baked in one of the Detroit area's most noted observant bakeries; they cost $5 for a dozen small rolls that appeared to have been sitting around for awhile waiting for someone to show them some love. I looked in the frozen section and found kosher challah dough -- whole wheat, even -- but it would have needed to be defrosted and then baked. So I settled upon a package of mini whole wheat pita breads, $1.79/dozen, and bearing a proud seal of passing kosher inspection. Nutrition and fiscal responsibility!
I started making the soup as soon as I got home, and it came together perfectly as though it had been pre-ordained by the universe. No wishing that I'd added this or that, no regrets that I'd added that or this. It was perfection on the first try.
So if you need a quick, simple, rich and luscious bowl of comfort to get you through a cold winter's day, this is it ... truly.
Potato and Gorgonzola Soup
3-1/2 cups diced Yukon Gold potatoes (peel 'em if you want, but I never bother)
1 cup water + water to cover potatoes
1 cup vegetable stock
1-1/2 teaspoons salt
1/4 teaspoon lemon pepper
2 ounces crumbled Gorgonzola, plus extra for serving
Place potatoes into a medium saucepan and cover with water; bring to a boil, and cook for 15 minutes or until potatoes are tender. Drain, then return potatoes to the saucepan and mash them. Place the saucepan back on the burner, and turn the heat down to medium.
Slowly whisk in the vegetable stock and the 1 cup of water until well blended. Add the salt and lemon pepper. Whisk in the Gorgonzola, and cook for 10 minutes until heated through.
Place soup into serving bowls and top with a bit more Gorgonzola.
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