Blue Cheese and Parsnip Soup
1 large Onion
3 cloves Garlic
1 Tbsp Curry Powder
6 medium Parsnips, peeled and finely sliced
5 ½ cups Chicken Stock
Salt and Pepper to taste
Freshly chopped parsley to garnish
¼ c cream or milk
2 x 100 g wedges Blue Vein Cheese
Cook the onion and garlic in a little olive oil until soft. Add the Curry powder and the peeled and finely sliced parsnips. Sweat for 5 minutes, taking care the parsnips do not brown, then add the chicken stock.
Bring to the boil and simmer for 30 – 40 minutes. Adjust the seasonings as required. Puree and add the freshly chopped parsley and cream just prior to serving.
Crumble the Blue Vein cheese into the bowls, allowing 1 wedge for 2 – 3 bowls of soup.
Top with parsley and serve.