Kerrygold Cashel Blue and Broccoli Soup

Thursday, April 6, 2017

This week's recipe is by Mickey Ffrench Davis, who creates simple homemade meals which showcase the versatility and flavour of Ireland's original farmhouse cow’s milk blue cheese, Kerrygold Cashel Blue. This blue cheese and brocolli soup is a show starter (and stopper) for entertaining guests or why not make a large batch for the working week!

Kerrygold Cashel Blue and Broccoli Soup
Serves:  4 (generously)
Ingredients:

1oz Irish butter

1 Large onion, peeled and roughly chopped

2 Medium potatoes, peeled and diced

20 fl.oz Vegetable or chicken stock (1 stock cube)

15oz  Broccoli

7oz Celery

9oz Leek

25 fl.oz Fresh Cream

2.5 oz Kerrygold Cashel Blue Cheese

A bunch of fresh parsley, finely chopped

Sprig of thyme, finely chopped

Directions:

1. Place chopped onions in a saucepan with butter, cover with parchment or foil and sauté while you prepare the potatoes. Add the potatoes to the onions, cover and sauté for a further 2 minutes.

2. Add the stock, bring to a simmer and cook for 5 minutes until potatoes turning tender, then add chopped broccoli, celery and leeks. Season with salt and pepper. Cook for 5 minutes. Add the fresh herbs, and cook for a further 3 minutes - you are aiming to just cook but still maintain the freshness of the green vegetables.

3. Add your fresh cream and Kerrygold Cashel Blue cheese and blend until smooth.

Kerrygold Cashel Blue Soup Blended

4. Serve immediately with a piece of Kerrygold Cashel Blue added to the top of the soup for extra texture, colour and flavour.

Kerrygold -cashel -blue -soup


Recipe by Mickey Ffrench Davis for Cashel Blue