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Full Online Book HomeLearning KitchenSoups - Potato - Gorgonzola-ale Soup
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Soups - Potato -  Gorgonzola-ale Soup Post by :gcmega Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1035

Click below to download : Soups - Potato - Gorgonzola-ale Soup (Format : PDF)

Soups - Potato - Gorgonzola-ale Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs. red potatoes -- peeled and coarsely chopped
1 med. yellow onion -- peeled and chopped
2 quarts water
4 oz. gorgonzola cheese
12 oz. Railyard ale
2 c. chicken broth
1 c. heavy cream or half-and-half
2 t. salt
1 t. ground white pepper

Place potatoes and onions in medium saucepan with water and bring to a boil. Simmer until potatoes are completely soft, about 45 minutes.

Strain potatoes and onions and reserve water. Allow both to cool slightly and puree in a food processor, adding reserved potato water as needed until mixture is very smooth. Return to heat and add remaining ingredients. Stir until gorgonzola is melted.

Serve with a hearty beer bread or a crusty loaf of French bread.

Source: Columbus Dispatch July 13, 1997

NOTES : Use smoked gouda or pepper jack cheese instead of gorgonzola. For a lower-fat version, use vegetable stock instead of chicken stock and whole or skim milk instead of cream. Thicken with a little cornstarch dissolved in water.
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2 c chopped potatoes 1-1/2 c chopped ham 1 c chopped onions 3 Tbsp Butter 3 Tbsp flour 3 c Milk 1-1/2 c shredded sharp cheddar cheese Add potatoes, onions and ham to 1/2 c boiling water, cook until tender. Add butter flour and a little milk until thick. Finish by adding the rest of the ingredients, serve after cheese melts.

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