DSCN3959The taste of this soup is sharpened by the sweet Gorgonzola.  It is simply stunning!


1 tablespoon olive oil

1 tablespoon butter

4 large green zucchini, trimmed, and chopped

1 potato, peeled and chopped

4 cups vegetable stock

6 leaves of fresh sage

1 garlic clove

50g sweet Gorgonzola

salt and pepper to taste


1- Heat the oil and butter in a large sauce pan over medium heat.  Add the zucchini, potato, garlic and sage leaves.  Cook the mixture stirring for 2 minutes.

2- Add the stock  and bring to the simmer.  Cook until the vegetables are soft.  Remove from the heat and set aside until the soup has cooled slightly.

3- Remove half of the sage leaves and transfer the mixture to a blender.  Add the cheese and blend until smooth.

4- Transfer the soup into a clean pan and place over a low heat.  Taste and season with salt and pepper.

5- Serve in bowls and garnish the soup with small slices of toasted baguette spread with sweet Gorgonzola and a sage leaf on top.


– I prefer adding the cheese when I am bledding the soup, the result is a creamy soup and you do not have to add any other cream.

– If you like the taste of Gorgonzola just increase the amount you blend into the soup.




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