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Vellutata di Gorgonzola e Noci Walnut Soup Recipe

Recipe by Pedro M. A. Neves

Vellutata di Gorgonzola e Noci is a luxurious Italian cream soup that combines the sharp, peppery depth of gorgonzola cheese with the earthy richness of toasted walnuts. This Lombard classic is smooth, velvety, and elegant—a sophisticated starter that showcases the interplay between bold blue cheese and nutty notes. Served warm with crusty bread, it captures the essence of Northern Italian comfort.

Ingredients

• 150 g gorgonzola dolce (creamy variety), cut into chunks
• 100 g shelled walnuts
• 800 ml vegetable or light chicken broth
• 200 ml whole milk or cream
• 1 medium yellow onion, finely diced
• 2 medium potatoes (300 g), peeled and diced
• 30 g butter
• 15 ml extra virgin olive oil
• 1 bay leaf
• Salt and black pepper to taste
• 30 g Parmigiano-Reggiano, grated (optional garnish)
• Pinch of nutmeg

Instructions

1. Toast 80 g of the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool slightly, then roughly chop them; reserve 20 g whole walnuts for garnish.

2. Melt butter with olive oil in a large pot over medium heat. Add diced onion and sauté for 4-5 minutes until translucent and soft, stirring occasionally.

3. Add diced potatoes and bay leaf to the pot. Stir well and cook for 2 minutes to coat with the butter mixture.

4. Pour in the broth slowly, stirring to combine. Bring to a boil, then reduce heat to medium-low and simmer for 12-15 minutes until potatoes are completely tender and easily pierced with a fork.

5. Remove the pot from heat and let cool for 2-3 minutes. Add gorgonzola chunks and chopped walnuts (the 80 g prepared earlier), then pour in the milk.

6. Using an immersion blender, blend the soup until completely smooth and velvety, working in 30-second pulses. Alternatively, carefully transfer in batches to a stand blender, blend, and return to the pot.

7. Return the pot to medium-low heat and warm through for 2-3 minutes, stirring gently. Do not boil. Taste and season with salt, black pepper, and a pinch of nutmeg.

8. Ladle soup into warm bowls. Garnish each serving with a drizzle of extra virgin olive oil, reserved whole walnuts, and a light shower of Parmigiano-Reggiano if desired.

Substitutions

• Replace gorgonzola dolce with taleggio or mild blue cheese for a less intense, creamier flavor
• Substitute walnuts with toasted hazelnuts or almonds for a different nutty profile
• Use heavy cream instead of milk for a richer, more decadent version
• Swap potato with celery root (celeriac) for a lighter, slightly herbaceous variation

Tips

• Do not bring the soup to a rolling boil after adding gorgonzola, as high heat can cause the cheese to separate and become stringy; keep it at a gentle simmer
• Toast walnuts separately from the soup-making process to maximize their flavor; this prevents them from becoming bitter in the broth
• For a silkier texture, strain the blended soup through a fine-mesh sieve before serving, though this step is optional
• Prepare the soup up to 24 hours ahead and refrigerate; reheat gently over low heat with a splash of additional broth to restore consistency

Vellutata di Gorgonzola e Noci originates from Lombardy, a region famous for both its gorgonzola production (particularly from Novara) and abundant walnut groves. This soup represents the sophisticated Italian approach to using local ingredients, often served as a primo course at elegant regional dinners, especially during autumn and winter months.

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