This typical Mediterranean vegetable soup has pleased many palates in Italy and France over the years.
As a side snack you can prepare celery boats filled with gorgonzola cheese – Yum!

What you need:

* 1 potato, peeled and cut into smaller cubes
* 600 g celeriac, peeled and cut into smaller cubes
* 1 yellow onion, peeled and chopped
* 4 tablespoons butter
* 100 ml white wine
* 400 ml vegetable broth
* 1/4 l milk
* 200 g crème fraÎche
* 150 g gorgonzola
* 1 pear, sliced
* 2 tablespoons lemon juice
* 1 tablespoon honey
* 1 tablespoon brown sugar
* Salt & Pepper, to taste.

What you do:

Have 2 tablespoons of the butter in a preheated soup pot. When sizzling, add the chopped onion and let it get golden (not burnt). Add celeriac, potato and white wine, mix and leave for 5 minutes. Then you add the broth, milk and crème fraÎche. Add salt and pepper to taste and let it all simmer for about 20 minutes.

Turn the pear slices in lemon juice. Have the rest of the butter in a frying pan and on middle temperature fry the pear slices gently.
Add the honey and sugar to glaze the pears for about 3 minutes and then remove from heat.

Add half of the gorgonzola to the soup, stir and let it melt. Add more salt, pepper and possibly lemon juice to taste.
Puree to smooth consistence and pour into soup serving bowls. Garnish with pear slices and small gorgonzola bits.



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