Thursday, November 20

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This soup is fabulous!

Potato, Onion and Blue Cheese Soup
(adapted from Farmer John's Cookbook: The real dirt on vegetables)

3 tablespoons unsalted butter
2 medium onions, thinly sliced (about 1 cup)
1 medium to large clove of garlic, minced
3 medium potatoes, (about 1 1/2 pounds) cut into 1 inch chunks (no need to peel)
2 cups chicken broth
1 cup half and half
1/3 cup heavy cream
1/2 cup crumbled blue cheese (the smoked blue cheese from the HVF cheese share is perfect for this soup)
salt & a sprinkle of white pepper

Melt the butter in a large saucepan. Add the onions, cook, stirring, until the onions are limp but not brown, about 15 minutes. Add the garlic, cook for 30 seconds.
Add the potatoes and stir until well coated with butter; cook for 5 minutes, stirring them a few times.
Add 2 cups of broth and bring to a boil. Reduce the heat, cover, and simmer until the potatoes are tender, 20-30 minutes.
Add the half-and-half and the cream; gently heat but do not boil. Stir in 1/2 cup of blue cheese.
Use an immersion blender to puree the soup or puree in a food processor in batches. Season with salt and white pepper to taste.

Comments

Steph said…
Hey Edith - Steph from the library. I dig your blog! So just how blue cheesy is this soup, anyway?
November 22, 2008 at 8:12 AM
bookworks said…
If your eaters are not into blue cheese that much, I'd just use less. Start with 1/4 cup and then taste it. You can always add more. We're big blue cheese fans so it was fine for us.
December 5, 2008 at 4:42 PM
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