Michigan

Maple Beach, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Maple Beach

Need a granite countertop for a project in Maple Beach, MI? You are in luck! Granite is our specialty – from us handling the whole project to just supply materials, we can supply you with the material and labor to get the job done. Contact us to received a free quote.

Michigan Granite & Natural Stone Contractor in Maple Beach

An outdoor kitchen and bbq can utilize natural granite for its countertops. Although you may have a color palette in mind, know that on bright sunny days, dark colors will be drastically hotter than light colors – sometimes even too hot to touch! Also know that in Maple Beach, MI you should only install a SWR, severe weather rated, granite that can withstand the seasonal changes of our northern climate. Abella Stone can show you SWR granites from current our inventory at our full slab showroom.

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Tomato Gorgonzola Soup (Shelby Township, MI)

Ingredients

  • 3 tablespoons unsalted butter
  • 2 large yellow onions, chopped
  • 4 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 2 ounces (1/4 cup) cognac
  • 1 1/2 pounds red-skinned potatoes, peeled and quartered
  • 4 cups low-sodium chicken broth
  • 1 35-ounce can whole peeled tomatoes, crushed, juices reserved
  • 2 3/4 cups heavy cream
  • 2/3 cup crumbled gorgonzola cheese, plus more for garnish
  • 2/3 cup fresh basil, plus more for garnish
  • Kosher salt and freshly ground pepper
  • 2 teaspoons cider vinegar

Directions

Melt the butter in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the flour and cook until lightly toasted, about 2 minutes. Add the cognac and scrape the pan with a wooden spoon to release any browned bits.

Add the potatoes and broth to the stockpot and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.

Add the tomatoes and their juices, cream, gorgonzola and basil. Season with salt and pepper. Using an immersion blender, or in batches in a blender, puree until smooth. Add the vinegar and serve in warm bowls with more basil and gorgonzola.

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