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Leek Cappuccino with Gorgonzola Bites

Leek Cappuccino with Gorgonzola Bites


1 pound leeks, Washed & cleaned and dark green sections removed, approximately 2 to 3 medium

2 tablespoons unsalted butter

1 Tablespoon extra virgin olive

1 teaspoon Sea salt

3 Yukon gold potatoes, peeled and diced small

1 quart vegetable broth

2 cups whipped heavy cream

1 teaspoon white pepper

1 tablespoon snipped chives


Chop the leeks into small pieces. In an 8-quart saucepan over medium heat, melt the butter and oil. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium and cook until the leeks are tender, approximately 15 minutes, stirring occasionally. Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes. Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately in cappuccino cups with gorgonzola bites.


Gorgonzola Bites (Makes 16)

1/4 lb Ripe Gorgonzola cheese, at room temperature

3 Tbsp Unsalted butter, softened

1 cup walnuts


Preheat oven to 350 degrees F. Toast walnuts on a cookie sheet until they are fragrant and lightly browned about 5 to 10 minutes. Process in a food processor. Cool completely. In a small bowl work cheese and butter together with a wooden spoon and shape into small round balls. Roll into the prepared nuts and refrigerate briefly to firm the cheese.

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