Roasted Onion and Gorgonzola Soup Recipe

Difficulty: Easy | Total Time: 1 Hour | Active Time: | Makes: 4

Creamy, easy and filling. Served with crusty bread and simple salad or filet of beef makes it a wonderful lunch or dinner. Can easily be doubled or tripled and reheats beautifully. Variations: Swap with Cheddar and Apples, Grapes and Camberet or Brie and Apples, etc.

  • 2 small baking potatoes, peeled and diced
  • 1 tsp garlic, minced
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 4 1/2 oz Gorgonozla, crumbled
  • salt and pepper to taste
  • 4 TBSP butter
  • 2 Large Onions, Large Dice
  • 1 Large or 2 small Pears
  1. Melt 3 TBSP of butter over medium heat.
  2. Add onions and garlic, cook until onions are slightly softened.
  3. Add potatoes, stir to coat with butter. Cook 5 minutes.
  4. Add stock and bring to a boil. Reduce heat and simmer until potatoes are soft (about 30 minutes). Allow to cool slightly.
  5. Puree soup in food processor.
  6. Add cream and gently reheat soup.
  7. Stir in cheese and adjust seasoning. If too thick, thin with stock.
  8. Heat 1 TBSP butter over medium high heat.
  9. Add pears and Bacon, sprinkle with sugar. Saute until slightly caramelized.
  10. Garnish soup with pears and bacon.

Member recipes are not tested by the CHOW food team.