Fresh from the garden this is a gorgeous bright vibrant soup elevated with the rich salty creamy bursts of Gorgonzola, served hot or chilled either way it's a perfect summer days lunch.
Prep time 5 minutes / Cooking time 5 minutes
Ingredients
(serves 2)
500g petite pois peas
1 tsp butter
1 tsp olive oil
1 small onion finely chopped
1 clove garlic chopped
1 ltr chicken stock or water
50g Gorgonzola
Himalayan sea salt
Fresh black pepper
Melt the butter with the olive oil in a saucepan add the onion and garlic and soften for 5 minutes, add the peas and chicken stock and bring to a gentle simmer for around five minutes. Take off the heat and using a stick blender blitz the soup until smooth, taste and season with salt and pepper to your likin. Ladle in to your serving bowls and crumble half the blue cheese in leave it for one minute for the cheese to soften and start to melt and draw a figure of eight through the soup to create and lovely Gorgonzola swirl. This will give you pocket bursts of flavour as you enjoy this gorgeous soup.
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