Soup with Turkey and Gorgonzola

(serves 4)

• 4 tbsp. butter

• 1 large onion, chopped

• 1 leek, sliced into rings

• 325 g cooked turkey breasts, sliced

• 600 ml chicken stock

• 150 g Gorgonzola, crumbled

• 150 g double cream

• 1 tbsp. chopped fresh tarragon

• Freshly ground black pepper

1 In a saucepan melt over medium heat the butter. Add the onion and sauté for 4 minutes, stirring often. Add the leeks and sauté for another 3 minutes.

2 Add the meat and the stock into the pot. Bring to a boil, reduce the temperature and simmer gently, stirring occasionally, for 15 minutes. Remove from heat and let cool.

3 Transfer half of the soup to a food processor or blender, and process it. Return it to the rest of the soup.

4 Add cheese, double cream and stir in tarragon. Season with salt and black pepper. While stirring, reheat the soup gently. Remove from the heat.

5 Pour into preheated soup bowls and garnish with tarragon leaves and croutons. Serve immediately.

My Tips:

• You can increase the amount of chicken stock to 1l without altering the amounts of other ingredients.

• If not available, you can skip tarragon in the soup.

• As to garnish, you can use chopped chives (green onions) instead of tarragon leaves.

• Do not overheat or overcook the soup at the final stage! It may cause complete dissolution of the cheese.

Source: „Easy Suppen“ (Book), Love Food (Parragon Books Ltd)