Sweet Potato & Blue Cheese Soup
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
- 2 tablespoons/40ml oil
- 1 onion, peeled and roughly chopped
- 2 cloves garlic, peeled and roughly chopped
- 50g/1.7ozs. butter
- 2 tablespoons/16g flour
- 1kg/2.2lbs sweet potato, peeled and cubed
- 3 cups/750ml chicken stock
- 2 bay leaves
- 150g/5ozs. blue cheese, chopped
- Salt and pepper to season
- 50g/1.7ozs. blue cheese to sprinkle on top of soup
Step 1 - Add oil to a large cast iron pot and sauté onion and garlic on medium heat. Add the butter and melt and then add flour and stir and cook for a minute.
Step 2 - Add the sweet potato, stock, blue cheese and bay leaves and bring to a boil. Place the lid on and simmer for 15-20 minutes or until sweet potato is soft (the time depends on how big the sweet potato chunks are). Puree with a stick blender and season with salt and pepper. Do not puree this in a food processor while the soup is hot unless you have a pusher you can remove to allow the hot air to escape! Serve with bread or cheese bread.