Soups / Stews

Gorgonzola and White Wine Bisque

gorgonzola bisqueMust Love Gorgonzola!  I for one, just love the unique taste of gorgonzola.  Its creaminess and green/blue marbling is a gentle version to the sharp taste of blue cheese.  Gorgonzola is always a staple in my fridge, topping it on salads, melted into polenta, sprinkled on pizza or any dish I feel needs a bit of extra zest.

This bisque is very light in texture; the color is enhanced by the carrots used to flavor and thicken the bisque.  I didn’t want to add any more fat into this bisque by using cream, so I used cannellini beans to “cream” and slightly thicken the soup. Sometimes my love of gorgonzola makes it difficult for me to accurately judge how others may take to its taste, so I was able to do a quick taste test last night with a special friend, who gave it a definite thumbs up!!

Amazing…truly.  And just like my style, it can be served as a dinner party first course bisque, classy, sophisticated followed by filet mignon or served comfy, casually, blue jeans, buffalo chicken wings and celery sticks!  Don’t we all just to love being able to dress up and dress down depending on our moods?!  Like that favorite little black dress 🙂

gorgonzola bisque prep Simple ingredients, celery, carrot, onions, broth, cannellini beans and white wine, both for the bisque and the cook to sip while chopping away.  About 45 minutes of cooking time, blending to a silky smooth texture, and gently rewarm.  I’m hoping for a few more chilly days here, a chance to build a fire at least once this winter and sip a warming cup of bisque.

Gorgonzola and White Wine Bisque

3 tablespoons ghee or butter

2 cups sweet onions, chopped

3 stalks celery, chopped

3 carrots, peeled and chopped

1 cup cooked cannellini beans

3 cups chicken broth, homemade or quality store bought

1 cup white wine, your favorite, I used a Sauvignon blanc

1/2 pound gorgonzola cheese

Salt and pepper to taste

In a medium saucepan, melt the better and gently sauté the onion, celery and carrots, covered, until tender, about 25 minutes.  Add in the cannellini beans, broth and white wine, bring to a boil, reduce eat and simmer until tender, about 20 minutes.  Transfer the soup to a blender and add in the gorgonzola cheese.  Process until smooth being careful to not completely fill the blender with liquid; process in parts if necessary.

Return all to the saucepan and gently warm.  Season with salt and pepper to taste.  Sprinkle on chopped green onions, optional.  Makes about 4-6 servings.  Can be made ahead and gently rewarmed.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.


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