posted by Celene 12-28-102 12:01 PM
Gorgonzola-Ale Soup
Amount Measure Ingredient -- Preparation Method
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2 lbs. red potatoes -- peeled and coarsely chopped
1 med. yellow onion -- peeled and chopped
2 quarts water
4 oz. gorgonzola cheese
12 oz. Railyard ale
2 c. chicken broth
1 c. heavy cream or half-and-half
2 t. salt
1 t. ground white pepper
Place potatoes and onions in medium saucepan with water and bring to a boil. Simmer until potatoes are completely soft, about 45 minutes.
Strain potatoes and onions and reserve water. Allow both to cool slightly and puree in a food processor, adding reserved potato water as needed until mixture is very smooth. Return to heat and add remaining ingredients. Stir until gorgonzola is melted.
Serve with a hearty beer bread or a crusty loaf of French bread.
Source: Columbus Dispatch July 13, 1997
NOTES : Use smoked gouda or pepper jack cheese instead of gorgonzola. For a lower-fat version, use vegetable stock instead of chicken stock and whole or skim milk instead of cream. Thicken with a little cornstarch dissolved in water.