Cabbage and Blue Cheese Soup
Photo: An Affair From The Heart
Serves 4
This creamy, gentle soup is surprisingly good. Use Blue Castello cheese if you can
Ingredients
- 200g Blue cheese
- 600ml milk
- 2 onions
- 50g unsalted butter plus a little extra
- 100g peeled potatoes
- 250ml chicken stock
- 500g white cabbage
- 60ml cream
Set aside 50g of the cheese.
Method
Bring the milk to the boil then remove from the heat. Add the remaining cheese, cover with a lid and leave to infuse.
Peel and chop the onions. Melt the butter in a saucepan, add the onions and soften over a low heat for 15 minutes.
Roughly chop the peeled potatoes and add to the pot along with the chicken stock and simmer for 15 minutes.
Finely shred the cabbage and stir two-thirds into the onions and potatoes, cooking gently for ten minutes then add the milk and cheese mix.
Bring to the boil them pour into the blender and process until silky smooth. Check for salt and pepper.
Heat the extra butter in a frying pan and sauté the remaining cabbage until slightly crispy on the edges.
Ladle the soup into large bowls, top with the cabbage, some of the remaining blue cheese and a swirl of cream.