Cream soup with pear and gorgonzola
4 servings
25 minutes
Pear and gorgonzola cream soup is a refined blend of sweetness and spiciness, rooted in Italian culinary traditions. The rich creamy flavor with a hint of pink pepper and fresh mint makes it a true gastronomic delight. The pear adds velvety texture and a delicate fruity aftertaste, while gorgonzola brings brightness and depth. With its balanced taste, it is perfect for both a romantic dinner and a cozy family lunch. Its presentation with pieces of pear and cheese turns the dish into a work of art, highlighting the sophistication of Italian cuisine.
1
In a mixture of oils, sauté finely chopped celery root for 1-2 minutes, add chicken breast and minced onion, and lightly sauté for 3-4 minutes.
- Celeriac: 80 g
- Chicken breast: 400 g
- Leek: 110 g
- Butter: 50 g
- Olive oil: 2 tablespoons
2
Pour in chicken broth, bring to a boil, and simmer for 5 minutes.
- Chicken broth: 240 ml
3
Pour in the cream, bring to a boil and add the grated cheese (100 grams), salt to taste. Cook while stirring constantly until thickened, about 5 minutes.
- Heavy cream 35% fat: 600 ml
- Gorgonzola cheese: 140 g
- Salt: to taste
4
Slightly cool the obtained mass, blend it in a blender, and pour it into plates.
5
Top with finely chopped pear (peeled and seeded), pieces of cheese (40 grams), pink peppercorns, and mint.
- Conference pears: 1 piece
- Gorgonzola cheese: 140 g
- Pink peppercorns: 20 pieces
- Fresh mint: 4 stems
