Blue Cheese and Potato Soup Shots
Something different for you dinner guests. Serve them this delicious soup and shot combo.
- 1 onion
- 1 clove garlic
- 1 tbsp butter
- 475 g potoatos
- 500 ml vegetable stock
- 75 g gorgonzola
- 1 tsp salt
- 1 tsp pepper
Garlic Butter Toasts
- 3 - 5 rye bread
- 15 g butter (lightly salted)
- 1 small clove garlic
Peel and chop the onions, peel and crush the garlic. In a heavy-based pot, melt the butter, then fry the onion until translucent. Peel and finely dice the potatoes. Add the garlic and potatoes to the onions and cook for another few minutes. Deglaze with the sherry, leave to bubble for about 3 minutes, then add the stock. Cook on medium to low heat until the potatoes are soft, then add the diced gorgonzola and leave to melt. Puree and season with salt and pepper.
For the toasts, melt the butter in a pan, season with pepper. Cut the rye slices into strips that comfortably sit on the rim of the glasses without touching the soup. Brush toasts with garlic butter and brown under the preheated grill for about 2 minutes.
If serving in shot glasses, dilute until the soup has a comfortable pouring consistency, you don't want half of the soup stuck in the glass. Arranging is easiest using a squeeze bottle to pour into the shot glasses, make sure the tray/plate you're serving the shot glasses on is not slippery or place chives underneath to prevent slippage.
Top each glass with a rye toast and serve the soup warm, but not scalding - the glasses must be easy to hold and the soup quick to drink.