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Watercress & Yorkshire Blue Soup




Source of Recipe


the web


List of Ingredients




125g Yorkshire Blue Cheese
1 Medium Onion (peeled and sliced)
Bunch of Watercress
400 ml. Chicken Stock
25g butter
2 tsp cornflour
250 ml. milk
salt & pepper

Recipe



elt the butter in a large saucepan, add onion and cook until translusent and soft. Wash watercress and add to the pan, along with the chicken stock, cover and leave to cook, simmering for 10-15 minutes. Pour the cooked mixture into the blender, and liquidize until smooth. Return to a saucepan, add the cornflour (blended to a smooth paste with a little of the milk) then add the remainder of' the milk, bring to the boil then reduce the heat. Crumble the Yorkshire Blue into the soup and stir until melted. DO NO'I' BOIL AGAIN. Add seasoning - salt and freshly ground pepper to taste - Serve with crusty granary or wholemeal bread.