Spring onion and creamy blue cheese soup


Ingredients 14
Servings 6
Time

Ingredients

  • 60
    ml
    butter
  • 5
    ml
    sunflower oil
  • 2
    large potatoes, diced
  • 2
    medium onions, finely chopped
  • 2
    bunches spring onions, trimmed and sliced
  • 2
    medium carrots, diced
  • 4
    sprigs celery tops
  • salt and milled black pepper
  • freshly grated nutmeg to taste
  • 30
    ml
    cornflour for thickening
  • 1
    Litres
    chicken stock
  • 500
    ml
    milk
  • 100
    g
    creamy blue cheese, crumbled
  • 125
    ml
    cream
 

Method

 
Heat butter and oil in a large, heavy-based saucepan. Add vegetables. Stir-fry for 2 to 5 minutes, then cover and simmer over low heat until tender, about 30 minutes. Stir from time to time. Season with salt, pepper and nutmeg. Sprinkle cornflour over and stir well. Gradually add stock, then milk, stirring. Cook, stirring, until soup comes to boil. Purée, then stir in crumbled cheese. Add cream and serve.
 

 

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