Watercress and White Wine Soup with Gorgonzola Cream
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(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the soup
- 2 Tbsps butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- ⅔ cup floury potatoes (diced)
- 2 Tbsps all-purpose flour
- ⅔ cup dry white wine
- 3 cups vegetable stock
- salt
- freshly ground peppers
- 4 cups Watercress (plus extra to garnish)
- For the cream
- ½ cup cream cheese
- ⅔ cup Gorgonzola
- salt
- freshly ground peppers
- ¼ cup chopped Walnut
- 1 Tbsp Maple syrup
- To serve
- crusty Bread
Preparation steps
1.
For the soup: heat the butter in a pan and cook the onions and garlic until soft but not browned.
2.
Add the potatoes, stir in the flour and pour in the wineand stock. Heat, stirring and bring to a boil. Season to taste with salt and pepper and simmer gently for about 20 minutes, stirring occasionally. Cool slightly.
3.
For the cream: beat the cream cheese with the gorgonzola and season to taste with salt and pepper. Stir together the walnuts and maple syrup. Drizzle over the gorgonzola cream.
4.
Put the potato mixture into a blender or food processor and blend to a puree.
5.
Return to the pan and heat through.
6.
Ladle into soup bowls and serve with gorgonzola cream and crusty bread. Garnish with watercress.
