Tomato soup with blue cheese
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Tomato soup with blue cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons of butter
- 2 large onions, chopped
- 4 cloves of crushed garlic
- 3 tablespoons of flour
- 1/4 cup (60 ml) cognac
- 700 g potatoes (pre-peel and cut into cubes)
- 1 liter of chicken broth
- 1 can (1000 ml) of canned tomatoes in their own juice
- 2 3/4 cups (650 ml) heavy cream
- 2/3 cup (90 g) crumbled blue cheese (Danablue, Gorgonzola), plus more for serving
- 2/3 cup (25 g) fresh basil
- Sea salt
- Freshly ground pepper
- 2 teaspoons of apple cider vinegar
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Cooking the dish according to the recipe:
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for about 2 minutes. Add the flour and cook until golden brown, about 2 minutes. Add the cognac and stir thoroughly.
- Place the potatoes in a saucepan, pour in the broth, and bring to a boil. Reduce heat and simmer for about 15 minutes, until the potatoes are tender.
- Add the tomatoes and their juices, cream, blue cheese, and basil. Season with salt and pepper. Pour the contents of the saucepan into a blender and blend until smooth. Add the vinegar and pour into bowls. Garnish with basil and blue cheese.
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