Delicate spring onion and creamy blue cheese soup recipe.
4 tbs butter
1 tsp sunflower oil
2 large tomaotoes, diced
2 medium onions, finely chopped
2 -3 medium onions, finely chopped
3 bundles sping oinion, trimmed and sliced
2 medium carrots, diced
4 sprigs celery tops
salt and milled black pepper
freshly ground nutmeg to taste
2 tbsp corn flour for thickening
4 cups chicken stock
2 ciups milk
125 grams creamy blue cheese, crumbled
½ cup cream
1. Heat the butter and oil in a large saucepan
2. Add vegetables
3. Stir fry for 20 minutes, then cover to simmer over low heat until tender ( about 30 minutes)
4. Stir from time to time
5. Season with salt, pepper and nutmeg
6. Sprinkle corn flour over and stir well
7. Gradually add stock, then milk, stirring as you pour them in.
8. Cook until the soup comes to boil
9. Puree, then stir in the crumbled cheese
Add cream and serve
