10 October 2012
Gorgonzola & Walnut Soup
Melt the butter in a large saucepan and add the walnut oil.
Saute the onions, garlic and celery for 3 minutes over medium heat, stirring continuously.
Add the flour and continue stirring for half a minute
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.
Stir in the yogurt and cook for another 2 minutes.
Serve while hot, sprinkled with the rest of the gorgonzola
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