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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 3 med onions julienned
- 6 x garlic cloves chopped
- 1 c. dry white wine
- 5 lb red or possibly yellow potatoes peeled, and cut into large dice
- 8 c. chicken stock
- 2 Tbsp. balsamic vinegar
- 1 tsp Tabasco sauce
- 1 lb gorgonzola cheese crumbled Salt to taste Freshly-grnd black pepper to taste
- 4 slc crisply fried bacon crumbled
Direcciones
- Heat extra virgin olive oil in a large stock pot over medium-high heat till warm. Saute/fry the onions and garlic till tender, 5 to 8 min. Add in wine and reduce over high heat till 1/4 c. liquid remains, about 5 min. Add in potatoes and stock, and bring to a boil. Reduce heat to low. Cover pot and simmer 25 to 30 min, or possibly till potatoes are tender.
- Strain mix though a fine sieve. Puree solids with a hand blender. Or possibly use a food processor and return mix to the pot. Bring soup back to a simmer and stir in vinegar, Tabasco sauce and half of the Gorgonzola. Season to taste with salt and pepper.
- To serve, ladle into individual soup bowls and garnish with remaining Gorgonzola and bacon.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 890g | |
| Recipe makes 6 servings | |
| Calories 743 | |
| Calories from Fat 317 | 43% |
| Total Fat 35.85g | 45% |
| Saturated Fat 17.87g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 1748mg | 73% |
| Potassium 2335mg | 67% |
| Total Carbs 70.73g | 19% |
| Dietary Fiber 8.6g | 29% |
| Sugars 7.39g | 5% |
| Protein 29.49g | 47% |
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