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WENSLEYDALE SOUP




Source of Recipe


wensleydale-creamery


List of Ingredients




spring onions 8 8
potatoes 8oz 225g
chicken stock 1½ pints 850ml
wensleydale cheese 6oz 175g
butter 2oz 60g
salt ½ tspn ½ tspn
ground black pepper
walnuts 1oz 30g

Recipe



1. Cut the green tops from 4 of the spring onions and reserve, then chop the remainder. Melt the butter in a saucepan and saute the onions until just beginning to soften.
2. Add the potatoes and stock and bring to boil.
3. Reduce the heat, and cover and simmer for 15-20 minutes or until the potatoes and cooked.
4. Stir 2/3 of the cheese into the soup, remove from the heat, cool for 5 minutes, then blend in a food processor until the soup is pureed.
5. Return the soup to the saucepan, add salt and pepper to taste, cover and simmer for 10 minutes, stirring occasionally.
6. Finally slice the reserved spring onions and pout the soup into heated bowls, garnish each one with a little of the remaining cheese, sliced spring onions and walnuts.

Serves 4.