Gorgonzola & Walnut Soup

Name: Gorgonzola & Walnut Soup
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Cheese, Soups
Ingredients: 40 g unsalted butter; 20 ml walnut oil; 1 large white onion; medium chopped; 2 cloves garlic; peeled and crushed; 3 celery sticks; stalks only; medium chopped; 2 tbsp flour; 600 ml chicken stock; 300 ml full cream milk; 200 g gorgonzola; crumbled; 3 tbsp walnut pieces; coarsely chopped; 160 ml low-fat yogurt; salt and freshly ground black pepper to taste

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Ingredients

40 g unsalted butter

20 ml walnut oil

1 large white onion, medium chopped

2 cloves garlic, peeled and crushed

3 celery sticks, stalks only, medium chopped

2 tbsp flour

600 ml chicken stock

300 ml full cream milk

200 g gorgonzola, crumbled

3 tbsp walnut pieces, coarsely chopped

160 ml low-fat yogurt

salt and freshly ground black pepper to taste

Preparation

1

Melt the butter in a large saucepan and add the walnut oil.
2

Saute the onions, garlic and celery for 3 minutes over medium heat, stirring continuously.
3

Add the flour and continue stirring for half a minute
4

then gradually add the stock and the milk, continuing to stir. Increase the heat and bring to the boil, then reduce to low heat and add 180g of the gorgonzola and the walnuts. Cover and leave to simmer gently for 25 minutes.
5

Stir in the yogurt and cook for another 2 minutes.
6

Serve while hot, sprinkled with the rest of the gorgonzola