Creamy Gorgonzola Soup

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Creamy Gorgonzola Soup

2 T olive oil

2 large stalks celery washed, and chopped

1 small to medium onion chopped

1 large or 2 small chicken breast ground (or store bought ground chicken/turkey)

2 T butter

4 T (or 1/4 C) flour

1 C white wine

5 C milk

1 t salt

1 t pepper

1 16oz pkg of Gnocchi cooked according to package and drained

8 oz Gorgonzola cheese, crumbled

1 C fresh spinach chopped

Grated Parmesan (if desired)

Heat the oil in large pan on medium heat.Cook celery and onion until soft and onions are translucent.

Add ground chicken and cook until no longer pink.

Add butter.  Gradually add flour and just barely cook (not brown) to make a rue.  Add wine and mile.  Cook over low heat stirring constantly until slightly thickened.

Add Gorgonzola, cooked Gnocchi, salt and pepper.  Continue to cook for 20-40 minutes (depending on your desired thickness) stirring every few minutes.

Now, I prefer to add the spinach just prior to serving as I do not like cooked spinach.  You may add the spinach to your pan when you add the Gorgonzola and Gnocchi if you like.

In your bowl, sprinkle a bit of spinach on the bottom.

Ladle soup into your bowl.

Top with a bit more spinach.

Sprinkle Parmesan cheese on top if desired.

Creamy Gorgonzola Soup

Serve with a crusty French Baguette.

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