Recipe

Crema Ai Porri E Gorgonzola Recipe

Add Step-by-Step Photos	Greenlord / All my dishes 1 year, 2 months ago This cream of leeks has a delicate color and a rich, creamy taste and consistency with a strong bouquet but yet a subtle taste. This recipe is one of my biggest achievements. I had and Italian grand-mother compliment me on this one (And she is the o... More Prep:30m Cook:120m Servings:6	Greenlord
	italian delightful

Does this look good? Yeah! / Nope

Fans

lunasea

trigger

pinkpasta

Ingredients

2 Tbsp of olive oil

1 Tbsp of butter

1 Medium sized onion roughly chopped

2 pounds of trimmed / finely chopped leeks

2 Tbsp of fresh / chopped oregano

2 ½ cups of vegetables broth (organic)

200g of diced or crumbled Gorgonzola

1 ¼ cups of Cream

Salt to taste

Freshly ground pepper to taste

Directions

In a large pot, heat oil and butter until butter start bubbling. Add onions and cook until translucent (Not golden.).

Incorporate chopped leeks, salt and pepper to taste and sauté at medium heat for 10 minutes.

Stir in the vegetables Stock or broth and bring to boil while stirring.

Lower down the heat, cover and let simmer for 90 minutes or until leeks fibres are soft. (don’t forget to give it a stir occasionally and keep an eye on the water level, add water as needed. Avoid using broth.).

Gradually stir in the Gorgonzola until melted down. Let it cool down and put the Soup in the blender until homogeneous consistency. Strain it with a Chinois strainer or any large mesh strainer.

Put back in the pot, add 2/3 of the cream and warm soup at medium-low (Make sure it does NOT reach boiling point.) until desired temperature is reached.

Serve the soup in bowls and garnish with crumbled Gorgonzola , roughly cracked peppercorns, oregano leaves and a stream of cream.

N.B. If you think that the taste of Gorgonzola is to aggressive, you can use dolcelatte instead or just reduce the amount used. At step, 5 I prefer using an Immersion hand blender as it helps taking out longer leeks fibers if you didn’t chop them thin enough. At final step, if you take it to boiling point or warm it at a higher temperature, the cream will coagulate and you will ruin the recipe.

Recent Gawkers

mrgresch

leonora5

krumkake

lghandle

trigger

jo_jo_ba

jimrug1

pinkpast

lunasea

greenlor

Not quite what you're looking for? See more Soup And Stew / Chowders

Or see more just like this

Comments

lunasea 1 year, 2 months ago said:
Jean, this sounds wonderful - and I love Gorgonzola and I think it will be delightful here. Another keeper for sure. Thank you for offering such outstanding recipes to us to try. And that I shall.

And I totally agree...to get your Italian grand-mother's approval is a sweet honor. I'm sold.

Smiles,
Vickie

pinkpasta 1 year, 2 months ago said:
Thanks Jean...
My Nonna, who just passed away last Christmas, would be very impressed with this. I'll print 2 copies and also give one to my dad. He'll love it as well. Thanks for sharing this incredible Five Fork recipe.
*smiles*
Debbie~

trigger 1 year ago said:
Oh my Jean this rich and silky smooth recipe is decadent. I love the addition of the Gorgonzola.
Another well written recipe.
10 forks and all the flags flying

krumkake 10 months, 3 weeks ago said:
That sounds absolutely heavenly. I am currently enjoying making homemade soup during our very cold winter, and this sounds like a must. We love gorgonzola, and leek soup is very tasty - will hopefully try this one soon...Krum

Add a Comment