
Gary Rhodes
from
Gary Rhodes' Local Food Heroes
Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup
Gary Rhodes uses award-winning buffalo blue cheese to make a rich and creamy soup
Buffalo blue cheese soup
Method
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.
Prep:
10 min
Cook: 15 min
Cook: 15 min
Ingredients
20g Butter2 Onions, sliced
4 Potatoes, peeled and cubed
1 litre vegetable stock
100ml double cream
150g buffalo blue cheese, (or similar blue cheese if not available)
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