Another easy, everyday way to use blue cheese. Cashel Blue is the secret weapon in this leek and potato soup! The cheese perfectly complements the sweetness of leek, and blends wonderfully with the creaminess of the potato. Garnishing the soup afterwards with some crumbles of blue cheese makes it extra satisfying.
Another easy, everyday way to use blue cheese. Cashel Blue is the secret weapon in this leek and potato soup! The cheese perfectly complements the sweetness of leek, and blends wonderfully with the creaminess of the potato. Garnishing the soup afterwards with some crumbles of blue cheese makes it extra satisfying.
30g butter
1 large onion, finely diced
2 large floury potatoes, peeled and sliced
1 leek, washed and finely sliced
400ml vegetable stock
75g Cashel Blue cheese
parsley to garnish
parchment paper
Melt the butter in a saucepan on a medium heat and add in the onions. As they are frying, press down a piece of parchment paper on top of them and put the lid on, allowing them to sweat while they cook for about 5-7 minutes.
Remove the parchemnt paper and add the sliced potatoes. Stir around well and then press the parchment paper back on and add the lid again.
After several minutes remove the parchemnt paper and add the sliced leeks. Stir around well, press down the parchment paper and let everything sweat for 5 minutes.
At this point, add the vegetable stock, and let the soup simmer for 15-20 minutes on a medium heat.
Blend the soup, then add the Cashel Blue cheese and blend the soup again.
Serve piping hot with a garnish of some extra blue cheese crumbles and a pinch of fresh parsley
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
