Let me sing you the song of my people.
My people are intense and flavourful. My people are creamy and smooth. White and blueish and greenish, in that dodgy mouldy way. They have mysterious customs and are known by many a name; but around here we address them only by one –
No, seriously. If Gorgonzola were a man, I’d marry him. If it were a woman I’d marry it. Hell, I think I might just go ahead and marry it anyway. If I told you how many recipes of mine contain Gorgonzola, you’d be pressing that panic button under your desk PDQ.
Oh, the many joys of Gorgonzola… I shall not – cannot possibly – list them all here, so I will let the crowning jewel of my Gorgonzola recipe collection speak for itself.
Now, this recipe masquerades as a cream of vegetable wannabe, what with the onion and all that, but do not be fooled. This is not a light summer dish. This is so, so much more. This is roasted onions and molten Gorgonzola and crispy bacon, and you will hear your arteries sigh resignedly while your soul sings with bliss. It might even dance a little jig, if you add enough bacon. Because, you know, everything is better with bacon.
(This recipe originally came from Culinary Concotions by Peabody‘s blog, which is awesome on so many different levels.)
Servings: aprox. 5 – 6
Prep time: a little over an hour
You will need:
- Olive oil
- 2 small potatoes, or 1 medium, peeled & diced
- 2 large onions, diced
- 3 cups (aprox. 700ml) chicken broth
- 1 cup cream (aprox. 250ml)
- 120-150gr Gorgonzola cheese
- bacon to taste, I recommend 200gr, cooked
Heat some olive oil (I just eyeball it, but I’d say you need about 2 or 3 tablespoons) and add the chopped onions and potatoes.
Cook, stirring occasionally, until the onion is soft and translucent. It should look somewhat like this:
At this point, you want to add your chicken broth, wait for it to boil and then reduce the heat to low. Cover your pot and simmer gently (I repeat, gently. You do not want to boil the living daylights out of this little baby) for about 30 minutes. Use a fork to check whether your potatoes are nice and soft. Simmer a little longer if necessary.
Proceed to take the pot off the heat source and carefully puree with a hand blender. I say carefully, because it’s hot, and you don’t want the soup splashing on your hands. Or on your face, for that matter. It will hurt. I speak from experience.
Now, once you’ve stirred around a bit to catch any stray bits of potato that have eluded the mortal knives of the blender, and your soup is nice and smooth, return the pot to low heat and stir in the cream. At this point you seriously want to avoid any boiling, because the soup now contains cream, and cream is a joyful creature prone to boiling over. If you’ve ever tried scraping burnt cream off your stove, you know the nightmares I speak of.
So, to preserve your sanity, keep the heat low and stir. All. The. Time.
And now the games begin.
Add tablespoons full of Gorgonzola to the soup and stir continuously until they have melted into the onion and potato base. Taste as you go, because some brands of Gorgonzola are milder than other, and you don’t want to overdo it.
Divide the soup among the bowls and top with a light sprinkling of crumbled bacon. Or, you know, dump a truckload on it.