Spring onion and creamy blue cheese soup

Name: Spring onion and creamy blue cheese soup
Yield: 6 servings
Cuisine: Boil
Ingredients: 60.00 ml butter; 5.00 ml sunflower oil; 2.00 potatoes large, diced; 2.00 onions medium, finely chopped; 2.00 spring onions sliced; 2.00 carrots medium, diced; 4.00 celery tops; salt and freshly ground black pepper; nutmeg freshly grated; 30.00 ml cornflour for thickening; 1.00 Litres stock chicken; 500.00 ml milk; 100.00 g blue cheese creamy, crumbled; 125.00 ml cream

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (14)

60.00 ml	butter
5.00 ml	sunflower oil
2.00	potatoes — large, diced
2.00	onions — medium, finely chopped
2.00	spring onions — sliced
2.00	carrots — medium, diced
4.00	celery — tops
	salt and freshly ground black pepper
	nutmeg — freshly grated
30.00 ml	cornflour — for thickening
1.00 Litres	stock — chicken
500.00 ml	milk
100.00 g	blue cheese — creamy, crumbled
125.00 ml	cream

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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.