Soup makes a fine beginning for any meal. These soups can also make for a satisfying main course for a nourishing, vegetarian meal.

Recipe I

Ingredients

• 3½ cups vegetable stock
• ½ cup cream
• 3 Tbs flour
• 8 ounces Gorgonzola cheese, crumbled
• 1 Tbs Italian, flat leaf parsley, chopped

Directions

1. In a soup pot heat the vegetable stock over medium heat. Add the cream and whisk.
2. Whisk together some of the stock-cream mixture and the flour in a small bowl. Whisk until smooth.
3. Blend the flour mixture into the stock.
4. Reduce the heat to low and cook until thickened.
5. Stir in the parsley and Gorgonzola cheese and stir until the cheese is melted.
6. Ladle into bowls and serve warm.

Recipe II

Ingredients

• 1 Tbs olive oil
• 1/2 cup red bell pepper, diced
• 1 shallot, minced
• 8 ounces Gorgonzola cheese, crumbled
• ½ cup cream
• 1 ½ cup vegetable stock
• 1 14.5 ounce can diced tomatoes
• 2 tsp dried basil

Directions

1. Heat olive oil in a medium soup pot over medium heat.
2. Add the shallot and pepper; cook and stir 4 to 5 minutes or until vegetables are soft.
3. Add the Gorgonzola cheese, cream, and vegetable stock; heat the cheese mixture until the cheese melts and the mixture is simmering.
4. Stir in the tomatoes (including the liquid) and basil.
5. Allow the soup to simmer for 15 to 20 minutes while stirring constantly, but do not let it come to a boil.

Note: For a hearty meal serve with a simple green salad and garlic bread. As an extra touch serve croûtons on the side to garnish the soup.