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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.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm