On my quest to clear out all of my refrigerated items I came across a recipe that I knew I could tweak to fit the few items I had to work with. One large hunk of Gorgonzola cheese, a couple of potatoes, zucchini and some bacon. This was so easy to put together, and if you like blue cheese you will love this soup!
One of my favorite swaps for heavy cream (which the original recipe called for) is a can of fat free evaporated milk. In soups, mashed potatoes or creamy pasta sauces you really can't tell the difference in taste while saving over 100 calories per half cup.
The saved calories from not using heavy cream makes me feel perfectly ok adding the crumbled bacon and large hunk of blue cheese at the end!
4 ounces bacon, diced
4 ounces smoked ham, diced
1 medium onion, chopped
4 medium zucchini, chopped
3 russet potatoes, peeled and cubed
4 cups homemade chicken broth
4 ounces Gorgonzola blue cheese, crumbled
2/3 cup fat free evaporated milk
salt and pepper to taste
In a stockpot or large saucepan, fry the bacon until crisp. Remove. In the bacon drippings brown the ham.
Stir the onion into the ham and bacon fat and cook until onion turns golden. Add the zucchini and potatoes and stir well. Cover and cook, stirring occasionally, until the zucchini and potatoes have softened, about five minutes.
Add the broth and bring to a boil. Lower heat and simmer, covered for about 20 minutes. Puree the soup using an immersion blender. Stir in the blue cheese and the half-and-half. Cook over low heat until heated through. Season with salt and pepper, if needed.
Ladle into individual bowls and garnish with reserved bacon.
Serves six.
1 medium onion, chopped
4 medium zucchini, chopped
3 russet potatoes, peeled and cubed
4 cups homemade chicken broth
4 ounces Gorgonzola blue cheese, crumbled
2/3 cup fat free evaporated milk
salt and pepper to taste
In a stockpot or large saucepan, fry the bacon until crisp. Remove. In the bacon drippings brown the ham.
Stir the onion into the ham and bacon fat and cook until onion turns golden. Add the zucchini and potatoes and stir well. Cover and cook, stirring occasionally, until the zucchini and potatoes have softened, about five minutes.
Add the broth and bring to a boil. Lower heat and simmer, covered for about 20 minutes. Puree the soup using an immersion blender. Stir in the blue cheese and the half-and-half. Cook over low heat until heated through. Season with salt and pepper, if needed.
Ladle into individual bowls and garnish with reserved bacon.
Serves six.
magnificent points altogether, you just gained a new reader.
ReplyDeleteWhat wwould you recommemd in regards to your post that you made
a few days ago? Any sure?