Zucchini Gorgonzola Soup

Every Wednesday night I go to yoga, and after yoga, my yogi friends and I go out for wine. Most of us just order a drink, but a couple consistently order soup as well. They make very good soup at this restaurant, and one of the soups my friends rave over is their Zucchini Gorgonzola Soup. I love the musical sound of that name, the interesting consonants and the way it rolls off the tongue.

I have no idea if this is how they make their soup at the Grille where we sip our wine after yoga every Wednesday night, but I am very pleased with how this turned out. It’s creamy without the need for any cream, it’s rich, it’s thick, it’s luscious, and yet also, surprisingly healthy. The hint of gorgonzola cheese is a pleasantly sharp undertone to this smooth, delightful soup.

I will have to wait for a better zucchini year to make it again, though. My soup disappeared way too fast, and there is only a sadly small bit of zucchini  from the garden this year. I much prefer a bountiful zucchini year because I adore zucchini, but you’ve gotta take what life throws at you sometimes.

Zucchini Gorgonzola Soup

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 1 quart of soup 1x

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Ingredients

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• 1 teaspoon melted butter
• 1 medium potato, peeled and chopped
• 1 teaspoon butter
• 1/2 lb. zucchini (about 2 small), chopped
• 1 small onion, peeled and chopped
• 1/3 cup cooked sweet corn (frozen and thawed is fine)
• 2 cups chicken or vegetable broth (cool or room temp)
• 1/2 cup gorgonzola cheese
• Red Robin Seasoning & freshly ground pepper

For garnish: Zucchini ribbons and gorgonzola cheese crumbles

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Instructions

1. In a small mixing bowl, toss the potato chunks with the melted butter. Microwave on high for several minutes until the largest chunks of potato are very tender when poked with a fork.
2. Melt the butter in a medium saucepan over medium heat. Add the zucchini, onion and potatoes and saute, stirring constantly, for several minutes until the onion and zucchini are soft and tender, but the zucchini is still green. Stir in the corn.
3. Put the vegetable mixture in a blender and add the broth and cheese. Blend until smooth. Add Red Robin Seasoning and fresh ground pepper to taste. (If you are making the soup ahead of time, put it in a jar at this point and refrigerate.)
4. Pour the soup back into the pot and heat just till hot enough to serve.
5. Serve hot with fresh zucchini ribbons and a few crumbles gorgonzola on top for garnish.

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Notes

To make zucchini ribbons: use a vegetable peeler to cut very thin strips of zucchini. Slice into long thin ribbons with a knife.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Munching Monday, Simple Supper Tuesday, Wine’d Down Wednesday, What to Do Weekends, The Weekend Social, Pure Blog Love and Hearth & Soul Bloghop.