The vichyssoise in Thermomix is a great delight, right? I believe that almost everyone has tried the classic version of the vichyssoise (We have video recipes too!), So this time we are going to make a new and different version, a little more daring: pear and gorgonzola vichyssoise.

If you are very fond of cheese and especially gorgonzola flavor, you can add more cheese to the vichyssoise. If not, leaving a few pieces for presentation is more than enough. We have also accompanied it with walnuts and a drizzle of olive oil, delicious!

Pear and gorgonzona vichyssoise

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A smooth and delicious cream: pear vichyssoise and gorgonzola cheese. A perfect starter with a very original touch.

Irene Arcas

Recipe type: creams
Calories: 250
Rations: 6

Preparation time: 2H
Cooking time: 30M
Total time: 2:30 p.m.

Ingredients

200 g of leeks (only the white part)
100 g of pear (somewhat ripe) without skin or core
50 g olive oil
50 butter g
700 g chicken or vegetable broth
250 g potatoes, peeled and cut into pieces
1 pinch of salt
1 pinch of white pepper
1/2 teaspoon ground nutmeg
1 brick of cream for cooking (200 ml)
50 g gorgonzola cheese
some nuts to decorate

Music

We put the leek and the pear in the glass and program 4 seconds, speed 5. We lower the remains that have remained on the walls and on the lid of the glass, with the spatula.
We add the oil and butter. We program 8 minutes, temperature 120º and speed 1.
Add the broth, cheese, chopped potato, salt, pepper and program 20 minutes, temperature 100º and speed 1.
Add a pinch of nutmeg and the cream and blend 1 minute, progressive speed 5-7-10
Let cool and serve with a few pieces of pear, gorgonzola cheese and walnuts (optional). We can also add a splash of olive oil.

Notes

It can be taken cold or out of time.

ThermoRecetas

Pear and gorgonzona vichyssoise

Pear and gorgonzona vichyssoise

Ingredients

Music

Notes

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