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  • Tomato and Gorgonzol cheese Soup

    1 vote
    Tomato and Gorgonzol cheese Soup
    Servings: 4
    by Sandy F
    1 recipe
    >

    Ingredients

    • 3 Lbs ripe tomatoes
    • 2 cloves garlic, crushed
    • 2 tsp olive oil
    • 1 leek,sliced
    • 1 carrot, chopped
    • 1 qt chicken stock
    • 6 oz gorgonsol cheese
    • 1/4 cup heavy cream
    • 6 oz bacon, cooked and crumbled
    • salt
    • pepper

    Directions

    1. Preheat the oven to 400. Quarter the tomatoes and place them in a single layer in an oven proof dish. Sprinkle with the garlic and season to taste with salt and pepper. Roast for 35 to 40 minutes. Run tomatoe mixture through a food mill ( If you do not have a food mill peel tomatoes before roasting and procces until smoth in a food processor.
    2. Heat Oil in a large pot. add the leek and carrot and seson with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, or until soft.
    3. Stire in the chicken stock a ad reserved tomato mixture. bring to a boil lower heat and simmer for 20 minutes.
    4. Add Gorgonsol, cream. Remove from heat and leave to cool slightly. Using an emersion mixer, blend until smoth.
    5. Ladel in to bowl and garnish with bacon.

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