Michigan

Patterson Gardens, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Patterson Gardens

Looking to hire a granite fabricator in Patterson Gardens, MI? Our company is called Abella Stone and we would like to introduce ourselves. We are a local Michigan wholesaler and fabricator of natural stone including granite, marble, and other types of stone. Here we can supply you with do-it-yourself counters or provide complete installation packages. Contact us today to discuss your project further.

Michigan Granite & Natural Stone Contractor in Patterson Gardens

Indiana Limestone is the choice material for window surrounds, door surrounds, wall caps and pool copings. Abella Stone is a proud supplier of this natural stone. Additionally we can fabricate to any size or shape and deliver it to Patterson Gardens, MI. Fax or email your drawings to get a prompt estimate.

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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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