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Brussel Sprout And Blue Cheese Soup

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Ingredients

Plus extra to drizzle Olive Oil
2 Onions, chopped
2 Garlic cloves, thinly sliced
80g Smoked bacon
2 Celery stalks, chopped
3 Fresh thyme sprigs, leaves picked, plus extra sprigs to serve
1 Large potato, peeled, chopped into 2cm pieces
25g Butter
600g Brussels sprouts, halved
2L Chicken stock
100g Kikorangi blue cheese, crumbled
100g Creme fraiche

Brussel Sprout And Blue Cheese Soup

  • Medium

Ingredients

Directions

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Steps

1
Done

Heat oil in a large, deep saucepan over medium heat. Add onion, bacon, garlic, celery and thyme. Reduce heat to low, cover and cook, stirring occasionally, for 10 minutes or until onion is softened.
Add potato, sprouts and 1/4 cup stock and the butter to the pan.

2
Done

Cover and cook, stirring occasionally, for 5 minutes or until sprouts are softened, adding more stock if it starts to stick. Pour over the remaining stock and bring to the boil. Reduce heat to very low and simmer for 15 minutes or until the vegetables are tender. Season.

3
Done

Transfer to a blender (or use a stick blender) and whiz until smooth.
Combine Stilton and creme fraiche in a bowl. Serve soup topped with a swirl of Stilton mixture, a drizzle of olive oil and extra thyme sprigs.

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