Buffalo blue cheese soup

By: Gary Rhodes From: Gary Rhodes' Local Food Heroes

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This recipe is classed as easy

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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

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Ingredients

  • 20g Butter
  • 2 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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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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