Tomato soup with blue cheese

Ingredients:

• 3 tablespoons of butter
• 2 large onions, chopped
• 4 cloves of crushed garlic
• 3 tablespoons of flour
• 1/4 cup (60 ml) cognac
• 700 g potatoes (pre-peel and cut into cubes)
• 1 liter of chicken broth
• 1 can (1000 ml) of canned tomatoes in their own juice
• 2 3/4 cups (650 ml) heavy cream
• 2/3 cup (90 g) crumbled blue cheese (Danablue, Gorgonzola), plus more for serving
• 2/3 cup (25 g) fresh basil
• Sea salt
• Freshly ground pepper
• 2 teaspoons of apple cider vinegar

Preparation:

1. Melt the butter in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for about 2 minutes. Add the flour and cook until golden brown, about 2 minutes. Add the cognac and stir thoroughly.
2. Place the potatoes in a saucepan, pour in the broth, and bring to a boil. Reduce heat and simmer for about 15 minutes, until the potatoes are tender.
3. Add the tomatoes and their juices, cream, blue cheese, and basil. Season with salt and pepper. Pour the contents of the saucepan into a blender and blend until smooth. Add the vinegar and pour into bowls. Garnish with basil and blue cheese.