Velvety potato soup with Gorgonzola

July 2017

Starter, 6 to 8 small bowls, preparation time approx. 15 minutes (plus 20 minutes cooking time).

• 4 medium-sized floury potatoes
• 2 cloves of garlic
• 2 tablespoons of butter
• 1 dl of Marsala wine (dolce = sweet)
• 500 ml of chicken stock
• a piece of stale French bread (or French bread from the freezer)
• coarsely ground salt and pepper
• 60 grams of strong Gorgonzola
• 1 tablespoon of chopped chives

Peel the potatoes. Cut them into cubes. Peel and slice the garlic. Melt 1 tablespoon of butter in a pan. Fry the potato and the garlic very gently on a very low heat (don’t allow it to brown!). Add the Marsala, cover and cook very slowly for 3 minutes. Add the stock. Bring to the boil, cover and slowly cook for about 20 minutes until the potatoes are done.
Meanwhile, melt the remaining butter. Cut the French bread in wafer-thin slices. Spread with the butter. Place the bread under a pre-heated grill for 2 minutes until nice and crispy. Sprinkle with coarse salt and pepper.
Mash the soup with a hand blender. Add the Gorgonzola and let it melt, season with salt and pepper and, perhaps, a dash of Marsala.
Serve immediately, sprinkle with chives and serve together with the crispy toast.

Tip: If you can’t find strong Gorgonzola but only the soft (dolce) variety, just add a little more of the soft Gorgonzola.

Ingrid van den Arend, Cook it!

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