Crema Ai Porri E Gorgonzola
From greenlord 15 years ago
- 120 minutes to make
- Serves 6
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 one who told me how to call it as well since i thought the name in English or French sounds silly. Read more ). I invite you to try it, you wont be disappointed. I'm waiting for your feedback. See less
Ingredients
- 2 Tbsp of olive oil shopping list
- 1 Tbsp of butter shopping list
- 1 Medium sized onion roughly chopped shopping list
- 2 pounds of trimmed / finely chopped leeks shopping list
- 2 Tbsp of fresh / chopped oregano shopping list
- 2 ½ cups of vegetables broth (organic) shopping list
- 200g of diced or crumbled gorgonzola shopping list
- 1 ¼ cups of Cream shopping list
- salt to taste shopping list
- Freshly ground pepper to taste shopping list
How to make it
- 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.
People Who Like This Dish 4
- aussie_meat_pie My Kitchen, AU
- trigger MA
- lunasea Orlando, FL
- kimmycat San Diego, CA
- pinkpasta Upstate, SC
- greenlord Montreal, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
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 Itali...more
lunasea
in Orlando loved it
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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*
Deb...more
pinkpasta
in Upstate loved it
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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
trigger
in loved it
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