Tomato cream soup with blue cheese – a detailed recipe cooking. 
Photo of the dish: ЮнхиKim Time: 55 min. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tablespoons butter
- 2 large onions, cut
- 4 cloves of minced garlic
- 3 tablespoons flour
- 1/4 cup (60 ml.) Cognac
- 700 g potatoes (pre-peeled and chopped cubes)
- 1 liter chicken broth
- 1 can (1000 ml.) Canned tomato in one’s own juice
- 2 3/4 cups (650 ml.) Fat cream
- 2/3 cup (90 gr.) Crumbled blue cheese (Danable, Gorgonzola), and also for filing
- 2/3 cup (25 gr.) Fresh basil
- Sea salt
- Freshly ground pepper
- 2 teaspoons apple cider vinegar
Recipes with similar ingredients: tomatoes, blue cheese, cheese gorgonzola, cream, potatoes, cognac, mashed tomatoes, basil
Recipe preparation:
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until the onion is soft, about 5 minutes. Add garlic and cook for about 2 minutes. Add flour and fry until golden brown, about 2 minutes. Add cognac and mix thoroughly.
- Put potatoes in a pan, pour in the broth and bring to boiling. Reduce heat and simmer for about 15 minutes, until potatoes won’t get soft.
- Add tomatoes with juice, cream, blue cheese and basil. Season with salt and pepper. Pour the contents of the pan into blender and beat until smooth. Add vinegar and pour into bowls. Garnish with basil and blue cheese.
