Cook the Book – Spinach Gorgonzola Soup

Spinach & Gorgonzola Soup

1/4  cup (1/2 stick) butter
3 large onions, chopped
6 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons thyme
4 ounces Gorgonzola cheese
4 cups chicken or vegetable stock
5 ounces spinach, washed and julienned
2 cups peeled, seeded, and diced tomatoes

Melt the butter in a stockpot over medium-high heat; add the onion, garlic, salt, pepper and thyme and cook until the onions are translucent. Add the Gorgonzola and chicken stock; bring the stock to a simmer then purée it in a blender or food processor. Place the spinach in the stockpot and cook for 1 minute.  Add the tomatoes and puréed stock, simmer, and serve.

Serves 4-6

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