Delicious soup recipe with a blue cheesy twist
Booths is particularly keen to help local cheese producers, so here’s a recipe using some of that local produce.
This lovely lunch comes with a blue cheesy twist
The closure of the restaurants, hotels, pubs and cafes they’d usually supply due to the current coronavirus crisis has had a huge impact on their business, so Booths is trying to do its part to keep these fantastic artisan producers going. Booths is particularly keen to help local cheese producers, so here’s a recipe using some of that local produce.
Why not try this recipe for a delicious soup with a little cheesy extra? It’s perfect for lunches – just make sure the crouton is made freshly to order.
400ml vegetable stock
1 large cauliflower, cut into florets
1 large potato, cubed
1 onion, chopped
4 slices sourdough
100g blue cheese
Handful of chopped chives
Combine the milk, stock, cauliflower, potato, onion, and garlic in a large saucepan. Season with salt and pepper.
Bring to a boil over medium-high heat then reduce the heat and simmer, partially covered, until the vegetables are very tender, about 18 to 20 minutes.
Meanwhile toast the sourdough slices and top with the blue cheese. Cook under a hot grill until the cheese has melted.
Puree the soup, in batches, in a blender until smooth. Add chives and pulse to combine. Season to taste and serve with the blue cheese croutons.