Our version of this soup has been adapted to make it slightly less artery-clogging.. But it’s so delicious and simple to make that you’ll want to enjoy it now and then as a treat.
Ingredients
Serves 4
* 1kg potatoes (the type that will mash)
* 2 medium onions, peeled & chopped
* 2 cloves garlic, peeled & crushed
* 200g blue cheese, cubed (see note on point 6, below)
* 1 knob of butter
* 30g oil (e.g. olive oil)
* About 1 litre vegetable stock (or water and a stock cube)
* 150ml cream (double or single – doesn’t matter)
* salt & pepper
Method
1. If you want to, peel the potatoes. Otherwise just wash the skins.
2. Cut the potaoes into rough chunks – quarters or eighths, depending on the size.
3. Heat the oil and butter in a large pan, until the butter has just melted. Then add the onions and garlic. Stir to coat with the oil and then cover. Cook gently for 5 minutes.
4. Add the potatoes and the stock. Cover and cook gently for 20 minutes, stirring occasionally, until the potatoes are soft.
5. Add the cream. Then either:
* Mash the potatoes
* or, if you prefer a smoother consistency, liquidise the soup
6. Return the soup to the pan and add the cheese.
Note: use a mild and creamy blue cheese, such as Bleu D’Auvergne, Roquefort or a mild Stilton, rather than a harsher blue cheese such as Danish Blue.
Heat gently until cheese has melted.
Season to taste with salt & pepper.
Time From Cupboard-To-Table
About 30 minutes
Categories: recipes, seasonal eating, vegetables, vegetarian
