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    Chilled spring onion soup with blue cheese

    Chilled spring onion soup with blue cheese

    Delicate and tangy all at once

    Servings 4 Persons, Preparation time 30 minutes, Cooking time: 30 minutes

    Ingredients

    • 500 g potatoes
    • 6 spring onions
    • 100 ml cream
    • 1 litre chicken stock
    • 2 tablespoons olive oil
    • 50 g blue cheese (for example gorgonzola)

    Directions

    • Peel and dice the potatoes, then boil them for 15-20 minutes in the chicken stock. Clean and chop up the spring onions. Heat the olive oil in a frying pan and sauté the spring onions over a high heat until they turn golden brown, then season to taste. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
    • Purée the potatoes with the stock and the spring onions in the blender on MAX for at least 1 minute. Add the chilled cream during blending to make the soup silky smooth. Leave to cool for at least 2 hours; this soup is served cold.
    • Stir well before serving and season to taste. Sprinkle with the chives and crumble over the blue cheese.
    • 30 minutes preparation time + 2 hours in the fridge
    Chilled spring onion soup with blue cheese