Blue cheese & vegetable soup
Method
- Heat a little oil in a large heavy-bottomed pot and briefly sauté the carrots, celery, onions and potatoes, tossing now and again.
- Then add the stock with the ground pepper. Stir, cover and gently cook until the vegies are very tender. Taste for seasoning.
- To serve, put a few cubes of cheese in individual bowls, pour the soup over the top and sprinkle with parsley.
- nb. The vegies can be changed to suit.
Ingredients
- olive oil
- 2-3 medium carrots, diced
- ½ bunch celery, diced
- 2 large onions, diced
- 3 large waxy potatoes, diced
- 1½ litres low-salt chicken or vegetable stock
- freshly ground pepper
- 200 gm good quality blue cheese, rind removed & cubed
- 2 tbsp chopped fresh parsley
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.