Jerusalem Artichoke and Cashel Blue Soup

By Phoenix Café

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Ingredients:

  • 3 Tablespoons Olive Oil
  • 1 Onion sliced (150g)
  • 650g Jerusalem Artichoke thinly sliced
  • 200g Potato sliced
  • 1200ml Chicken or vegetable stock
  • Sprig of Thyme
  • Salt & Pepper
  • 80g Cashel Blue Cheese

Step-by-step:

  1. In a pot, sweat 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!
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© 2026 Cashel Farmhouse Cheesemakers (J&L Grubb Ltd).
Created by TrueOutput:

Cashel Blue

Can be enjoyed by those sensitive to Lactose - Did you know the lactose, i.e the natural sugars in the milk, are fermented out over time.

Ingredients: Pasteurised cow’s MILK, salt, rennet, starter cultures and Penicillum Roquefortii.

Allergy Advice: Contains milk

Cashel Blue®
Country of Origin: Ireland
Established: 1984
Milk Type:  Whole Cow’s Milk
Pasteurised: Yes
Rennet: Vegetarian
Style: Semi-Soft, Blue
 
Nutritional Information:
Typical values per 100g:
Energy - 1444kJ / 348kcal
Fat – Total Fat: 28.8g
Saturated Fat: 18.4g
Monounsaturated Fat:7.2g
Polyunsaturated Fat:0.8g
Trans Fats: 1.0g
Carbohydrate (by difference): 0.9g
Sugars: 0.2g
Protein: 20.4g
Salt: 2.0g