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Yum : Spinach & Sage Blue Cheese Soup

Soup

I haven’t made this soup yet, but I came across the recipe in the latest Est Magazine. It would be a delicious soup for a dinner party (for all that entertaining that we are doing at the moment! Ha..ha!)

Spinach & Sage Blue Cheese Soup

  • Bag of Spinach
  • 1 Leek
  • 1 Fennel
  • 1 Broccoli
  • 1 Sweet Potato
  • Olive oil
  • Butter
  • Bunch of Sage
  • Blue Cheese
  • 250 ml Chicken bone broth (Purchased or homemade, see this recipe)
  • 1 Garlic clove
  • 1 Tbsp Anise seed
  • Brown Onion
  • Salt & Pepper
  • Greek yoghurt

Method

  • Wash vegetables. Bring a large pot of water to the boil, chop broccoli and sweet potato and cook for 5 minutes, remove broccoli, continue to cook sweet potato for a further 10-15 minutes until soft
  • Slice leek, fennel bulb and herb, garlic, and onion and simmer with butter in a pan on low to medium heat until translucent
  • Strain sweet potato and place all ingredients in a blender including a good drizzle of olive oil (may have to do 2 batches in blender) add a dollop of yogurt and blue cheese as desired
  • Blend on high until rich and creamy
  • Serve with warm crusty sourdough and a dollop of both yoghurt and blue cheese on top
  • Serves 4

Source:  Est Magazine – Velvet Virtues

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