Blue Cheese and Parsnip Soup
Serves 4 – 6
Ingredients:
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1 large onion
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3 cloves garlic
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Olive oil
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1 tbsp curry powder
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6 medium parsnips, peeled and finely sliced
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5½ c chicken or vegetable stock
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Salt and pepper to taste
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Freshly chopped parsley to garnish
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¼ c cream or milk
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2 x 100 g wedges of blue vein cheese
Method:
Cook the onion and garlic in a little olive oil until soft, but not brown. Add the curry powder and the peeled and finely sliced parsnips. Sweat for 5 minutes, taking care that the parsnips do not catch, then add the stock.
Bring to the boil and simmer for 30 – 40 minutes. Add the seasonings to your taste. Allow to cool a little, then puree. Add the parsley and cream just before serving.
To serve
Crumble the blue vein cheese into the bowls, allowing 1 wedge for every 2 – 3 bowls of soup. Pour over the soup and top with a little more parsley. This soup is also delicious using broccoli or cauliflower.