Ingredients
- 3 Lbs ripe tomatoes
- 2 cloves garlic, crushed
- 2 tsp olive oil
- 1 leek,sliced
- 1 carrot, chopped
- 1 qt chicken stock
- 6 oz gorgonsol cheese
- 1/4 cup heavy cream
- 6 oz bacon, cooked and crumbled
- salt
- pepper
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Tomato and Gorgonzol cheese Soup
Servings: 4
Directions
- Preheat the oven to 400. Quarter the tomatoes and place them in a single layer in an oven proof dish. Sprinkle with the garlic and season to taste with salt and pepper. Roast for 35 to 40 minutes. Run tomatoe mixture through a food mill ( If you do not have a food mill peel tomatoes before roasting and procces until smoth in a food processor.
- Heat Oil in a large pot. add the leek and carrot and seson with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, or until soft.
- Stire in the chicken stock a ad reserved tomato mixture. bring to a boil lower heat and simmer for 20 minutes.
- Add Gorgonsol, cream. Remove from heat and leave to cool slightly. Using an emersion mixer, blend until smoth.
- Ladel in to bowl and garnish with bacon.
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