Roquefort soup


Roquefort soup
  • Roquefort 100 gr use a fork to melt it or blue cheese
  • Potatoes 2 items cut into pieces
  • Butter 50 gr
  • Onion 1 big finely chopped
  • Leeks 2 items chopped
  • Chicken broth 1 stock cube
  • Water 1 litre or 1 1/2 litre
  • Milk 150 ml
  • Heavy cream 50 ml
  • Salt - pepper


Peel the potatoes and cut the into small pieces,peel the onion and cut it into small pieces too,peel ,wash and chop the leeks.In a deep pan melt the butter and saute the chopped vegetables at low heat,just to sweat.Dissolve the chicken stock cube into  litre of water and add it to the pan,add salt,pepper and simmer for 30 minutes approximately until the vegetables are tender.Puree with a hand blender in the pan(otherwise remove from the pan with a skimmer,puree in a blender and put them back in the pan),add the milk,the heavy cream,the Roquefort cheese(or the blue cheese) and add a little water if needed,boil them for 5 minutes.Serve the soup hot with the rest of the Roquefort cheese(or the blue cheese),toasted bread or croutons and enjoy it.


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