Carrot Leek Potato And Blue Cheese Soup ©

 

 

 

 

 

 

For those of you who love any kind of Blue Cheese, this soup is for you!

 

 

 

Easy

 

 

6 Persons

 

Preparation time : 30 minutes.

 

 

Ingredients

4-6 leeks white part only

same weight in carrots

same wight in potatoes

same weight in cauliflower ( optional )

1 medium onion diced

2 cloves garlic

1/2 pint milk

100 g Blue Cheese, Danish Blue, or Gorgonzola

50 g butter

Chicken stock enough to  just cover chopped vegetables : 1/2 pint

Black Pepper

 

Garnish

Fresh Chives finely chopped

Crumbled blue cheese

 

Method

1. Gather together all your ingredients.
2. Peel, wash and chop vegetables into small pieces.
3. Melt butter in medium sized saucepan and add vegetable. Take a piece of grease proof paper and scrunch it up. Then lay it over your vegetables and place over a low heat to sweat for ten minutes.
4. Pour over stock, or crumble two chicken stock cubes and add boiling water to just cover the vegetables. Simmer for 20-30 minutes.
5. In a separate small saucepan, place your 100 g of blue cheese and cover with milk. Over a medium heat, stirring with a wooden spoon, melt cheese.
6. Once the vegetables are cooked, place in blender and purée .
7. At the end of the blending add the melted cheese and pulse briefly.
8. Adjust consistency with a little extra milk, if the soup is too thick.
9. Season and garnish with crumbled blue cheese and chopped chives.

 

 

 

Peel, wash and chop vegetables. Place butter in medium sized saucepan over medium heat and melt. Add vegetables and cover with grease proof paper and leave to sweat for ten minutes.

Just cover with stock and cook until soft. 15-20 minutes. Place in blender and blend until completely smooth.

While your vegetables are cooking, take Blue Cheese out of packaging.

Place in saucepan.

 

Cover with milk.

Place on medium heat and stir until completely melted. Once vegetables are cooked blend in blender and lastly add the melted cheese and milk.

Serve in preheated bowls and garnish with crumbled blue cheese and finely chopped fresh chives.

Serve with hot crusty bread.