Michigan

Rattle Run, MI Granite Countertops, Natural Stone & Marble Company

Granite Countertop Installation and Repair in Rattle Run

Want to hire a granite company that services Rattle Run? Abella Stone might just be the answer. Our team of trained designers, fabricators and installers can help you find the perfect stone for your new countertops. Request a free estimate by email or phone, or just stop in to talk about your project.

Michigan Granite & Natural Stone Contractor in Rattle Run

Fireplaces are a beautiful focal point of a home and their surrounds can easily be updated with natural stone. For your project in Rattle Run, MI we can supply a contemporary design with full slabs of high polished granite, a traditional design using splitface limestone, or a rustic look using natural cleft rock. Visit our facility to see these products live.

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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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