|
Potato and Blue Cheese Soup |
|
|
|
|
|
Potato
and Blue Cheese Soup Recipe |
|
Click picture to enlarge
This soup is one of the best for taste and it's a winter warmer as
well as a refreshing summer soup. The tang of the stilton with
the texture of the potatoes is unbeatable.
|
|
KEY POINTS
|
Preparation Time: |
10 mins |
Cooking Time: |
35 mins |
|
How Difficult |
Easy |
Freeze? |
No |
|
Servings |
4 portions |
|
NOTES FOR THE COOK
| We used stilton cheese for the recipe but any strong flavoured,
soft cheese will work well. A liquidiser is very much optional
for this recipe. An alternative to liquidising the soup is to
simply mash the potatoes. Mashing gives a slightly rougher
texture which we preferred. If mashing rather than liquidising,
make sure the onions are finely chopped. |
INGREDIENTS
|
Ingredients |
Metric |
Imperial |
|
Potatoes |
1kg |
2.2lb |
|
Soft Stilton Cheese (see note above) |
200g |
7oz |
|
Vegetable stock |
1 litre |
1¾ pints |
|
Single cream |
150ml |
¼ pint |
|
Medium onions |
2 |
|
Garlic cloves |
2 |
|
Olive oil |
3 tablespoons |
|
Salt and
Pepper |
To taste |
COOKING EQUIPMENT
1 large pan
Liquidiser (optional, see notes above)
PREPARATION
Peel and chop the potatoes into roughly 3cm (1in) cubes.
Peel, top and tail and finely chop the onions.
Peel, top and tail and finely chop the garlic.
Cooking Method
 |
Heat the olive oil in the pan to a low heat and add
the chopped onions. Cook for about 8 minutes until they are soft.
Stir every minute. Turn the heat up to medium and add the
potatoes, stock, garlic, salt and pepper. Let the soup cook for 20
minutes until the potatoes are soft (test a chunk). |
| Cut and crumble the cheese so that it will melt
easily when added to the soup. Cut off any hard rind which may stay
solid. The cheese we used was Stilton, but any blue, strong
flavoured cheese can be used. If you fancy a really tangy soup then
add 100g / 4oz of cheese and 150ml less of the cream. |
 |
 |
Liquidise the soup or mash, then return it to the pan at a low heat.
Stir in the cream and the cheese. Stir gently but constantly until
the cheese has melted. This should take around two minutes. |
| Serve the soup in hot bowls with a crusty bread.
Garnish with parsley or any other edible herb if you have any to
hand. |
 |
CLICK HERE FOR MORE SOUP RECIPES
|
|
|
