Loretta Paganini: Lemon Garlic Soup with Gorgonzola Crostini 4/23/13

8:41 AM, Apr 23, 2013   |    comments
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Lemon Garlic Soup with Gorgonzola Crostini

Serves 8


2 lg. heads garlic

2 lg. yellow onions

1/4 cup extra-virgin olive oil

6 cups de-fatted chicken stock

2 cups heavy whipping cream

1/4 cup lemon juice

1 tsp. sea salt

1 tsp. freshly ground fresh ground pepper

1/2 tsp. fresh thyme

1/4 cup Italian parsley, chopped

8 toasted round French bread slices brushed with olive oil & fresh garlic

1/4 cup Gorgonzola cheese


Preheat oven to 350°F.


Cut off tops of garlic heads and onions, cut onions into six wedges each and lay them in large roasting pan. Scatter garlic on top of the onions; pour oil over all, season with salt and pepper. Roast onions and garlic for 35 minutes until both are very soft.


Remove from the oven and peel. Put garlic and onion in blender and puree. Return vegetables to heat in a large soup pot. Add stock, cream, lemon juice and thyme and bring to boil, lower the heat and simmer for 30 minutes. Season with salt, pepper to taste.


Spread gorgonzola on prepared crostini. Just before serving, heat the crostini in a 350°F oven until the cheese has just begun to melt. Ladle hot soup into warm bowls and float a crostini on each one, sprinkle with parsley and serve at once.



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