Gorgonzola India Pale Ale Soup REVEALED!
Phil was ecstatic to know that I wanted to blog about this. If you’re scratching your head right now either scroll down or click here. Without further adieu here it is. I will have my notes at the end.
What you need:
2 large peeled and cubed yukon gold potatoes
1 cup peeled and sliced yellow onion
2 cups chicken stock
8 oz. Pale Ale ( I used an IPA. As long as it’s some Pale Ale you’re golden)
1/2 lb Gorgonzola cheese
8 oz. heavy cream
2 tbspns butter
1 tspn salt
1 tspn ground white pepper
The Steps:
Before you begin, crack a beer and start drinking. You deserve it.
Now that you’re drinking, let’s play with sharp tools and fire.
Begin by melting butter in heavy bottomed pan or dutch oven. Add onion and sautée 3 minutes until clear and soft. Add potatoes and sautée with the onions for another 5 minutes. Add chicken stock, bring to a boil, then reduce to a simmer and allow to simmer on low for 15 minutes, or until potatoes are tender. Take off heat and allow to cool.
Puree potato, onion and stock mixture in a blender or food processor in batches until smooth. Do this in batches over low blend, OK? You don’t want to end up covered in hot potato goo – it sucks so be careful. Return pot over medium heat. Add the pale ale or IPA and bring to a simmer. Gradually add the Gorgonzola cheese in small pieces, whipping with a whisk while you add it to make the mixture smooth.
Next, add the cream, again whipping to make the mixture smooth. Bring back up to a simmer, then add salt and pepper to taste. Allow to simmer another 10 more minutes before serving (with crusty bread – my favorite).
My Notes:
If your cheese is too strong and you want to mellow it out add 2 more large peeled/cubed yukon gold potatoes and 1 cup of chicken stock. If you know your IPA’s you’ll know which one you want to use next time. Do you want more hops or do you want more of a malty flavor? Make sure you save a bottle for yourself to go along with the soup.
cheers!
