2 tablespoons olive oil
30 whole cloves garlic (about 3 heads), peeled
3/4 cup dry sherry
1/2 cup brandy
Digital Access For Only $0.99
For the most comprehensive local coverage, subscribe today.
5 Yukon gold potatoes, peeled and diced
1 quart chicken stock
2 teaspoons hot pepper sauce, such as Tabasco
2 cups heavy whipping cream
6 ounces Gorgonzola or other blue cheese
Freshly ground black pepper
1 tablespoon chopped chives
Makes 6 servings
Heat oil in a large saucepan over medium-low heat. Add the whole garlic cloves to the pan, decrease the heat to low, and cook until cloves are tender, 10 to 15 minutes. Carefully add the sherry and brandy, increase the heat to high, and reduce the liquid by half, 2 to 3 minutes. Add the diced potatoes and chicken stock, and cook until the potatoes are tender.
Transfer the soup to a large bowl and puree in batches in a blender, then return the soup to the pan. Add the hot pepper sauce and cream, and cook over low heat until the cream almost comes to a boil.
Whisk about 4 ounces of the cheese into the soup. Season to taste with salt and pepper.
Ladle the soup into soup bowls, garnish with the remaining Gorgonzola and chives, and serve hot.
Nutritional information per serving: 577 calories; 13 g protein; 32 g carbohydrates; 38 g fat (25 saturated, 11 monounsaturated, 2 polyunsaturated); 132 mg cholesterol; 862 mg sodium; 2 g fiber; 5 g sugar; 59 percent calories from fat.