Buffalo blue cheese soup
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
-
Buffalo blue cheese soup
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup
Ingredients
Method
1. Melt the butter in a large pan and tip in the onions. Fry the onions until softened, but not coloured.2. Add the potatoes and stock to the pan and cook for 10 -15 minutes until the potatoes are tender.
3. Stir in the cream and cheese. Allow to cool slightly, before liquidising the soup in a food processor or with a hand blender. Season to taste, reheat over a low heat if necessary and serve.
Made with produce from Churchmouse Cheeses - finalists of the Local Food Hero Awards 2007.









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