Jerusalem Artichoke & Cashel Blue Soup

Method:

1. In a pot, sweat the onions in oil until soft
2. Add thyme, potato and artichoke and sweat for a further 4 minutes (if you need a little more moisture to ensure that the mix doesn’t stick, you can add in a couple tablespoons of the stock at this stage)
3. Season with salt and pepper
4. Add the stock and cook for 20 minutes until the vegetables are tender
5. Stir in the blue cheese (reserving a little to crumble over to finish) just before turning off the heat and then blend until smooth and creamy
6. Garnish with a little wild garlic pesto, a small extra crumble of Cashel Blue and some crispy deep fried artichoke slices. If you don't have wild garlic pesto, another garnish option would be a drizzle of olive oil or even cream.