Recipe: Creamy soup with gorgonzola and mint
Soups with aromatic herbs
September 10, 2013
 I was worried about my horsemint, which produced very little during the summer, but now, with lower temperatures, it's full of tender leaves and new branches.
I harvested a lot of mint, to to be dried and also frozen.
And because the weather, as well as aiding the mint, makes me crave for hot soups, I used fresh mint and basil in this cream of vegetables and gorgonzola.
Creamy soup with gorgonzola and mint
Ingredients
Serves two:
2 onions
1 carrot
1 stalk of celery
1 ripe tomato
2 medium potatoes
10 basil leaves
50g gorgonzola or blue cheese
1 egg
10 mint leaves
Directions
Peel and slice the onions, carrot and celery and place in a saucepan with 750ml of water (less for a thicker soup). Peel the tomatoes, cut into quarters and add to the broth.
Cook for 15 minutes, then add the potatoes peeled and cut into cubes, and basil leaves.
Continue cooking for another 10-15 minutes, until the potatoes are tender, then puree. Add the mint leaves and the gorgonzola and mince again, then place back on heat.
Season with salt, then add the beaten egg and stir quickly until it is thickened.
Serve hot with toasted homemade bread.
 One year ago: Savory Pie with Sorrel and Basil Pesto
Three years ago: White Chicken Chili
Four years ago: Indian Singara with Ginger
Five years ago: Autumn sowing: fenugreek and All 2008 chilies
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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