With a large chunk of our giant courgette still in the veg drawer I decided to make soup for lunch. Courgettes have very little flavour so I added about half a cauliflower and the usual mix of soup veg, stirring in the cheese once it was cooked.
I used the spreadable blue cheese that I get in France (delicious on crusty bread, crackers or toast) and I don't know if anything similar is available in the UK as I have never looked for it but any blue cheese crumbled into the just cooked soup so that it melts would work. It was a delicious, delicately flavoured soup, perfect for the season.
You may also like another blue cheese soup recipe, using cauliflower leaves and broccoli stalks which you can see here.
Ingredients
1 large onion
2 medium potatoes
1 courgette
½ a cauliflower
1 vegetable stock pot (I used garlic and thyme)
a squirt of garlic paste (optional)
1 tblsp blue cheese spread (or a chunk of any blue cheese, crumbled)
Method
Prepare and chop enough veg to fill the machine to the bottom line.
Add the stock pot and garlic paste and enough water to fill to the top line.
Cook on the smooth setting
Makes 4 generous servings
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