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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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From The Sanfanciso Bee, for a unique blue cheese and garlic soup- 30 cloves garlic!!! Recipe by Cris McKone, a cooking instructor at the Sacramento Natural Foods Co-op. Ingredients:
2 tablespoons olive oil |
30 whole cloves of garlic (about 3 heads), peeled |
3/4 cup dry sherry |
1/2 cup brandy |
5 yukon gold potatoes, peeled and diced |
1 quart chicken stock |
2 teaspoons hot pepper sauce such as tabasco |
2 cups heavy whipping cream |
6 ounces gorgonzola or other blue cheese |
kosher salt |
freshly ground black pepper |
1 tablespoon chopped chives |
Directions:
1. Heat oil in a large saucepan over medium-low heat.
2. Add the whole garlic cloves to the pan, decrease the heat to low and cook until cloves are tender, about 10 to 15 minutes.
3. Slowly and carefully add the sherry and brandy, slowly increase the heat to high and reduce the liquid by half, 2 to 3 minutes.
4. Add the diced potatoes and chicken stock, and cook until the potatoes are tender.
5. Transfer the soup to a large bowl and purée in batches in a blender, then return the soup to the pan.
6. Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil.
7. Whisk about 4 ounces of the cheese into the soup.
8. Season to taste with salt and pepper.
9. Ladle the soup into soup bowls and garnish with the remaining blue cheese and chives.
10. Serve hot
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