Blue Cheese, Leek & Wild Mushroom Soup
Ingredients:
- 75g South Cape Danish Blue
- 450g leeks - white part only
- 50g butter
- 700ml vegetable stock
- 300ml milk
- 225g potatoes, peeled and chopped
- 20g dried porcini mushrooms, soaked, drained & chopped
- 4 tbsps creamed horseradish
- 4 tbsps sour cream
- 1 large pickled gherkin, chopped
- 4 sprigs of fresh chervil or parsley
Method:
Split the leeks lengthways into four, wash and shred finely. Melt the butter in a large saucepan, add the leeks and soften for 3-4 minutes. Add the vegetable stock, milk, potatoes and rehydrated porcini mushrooms. Bring to the boil and simmer for 20 minutes until the potatoes are soft.
Add the South Cape Danish Blue and blend until smooth in a blender or with a wand attachment. To finish, in a small bowl combine the horseradish, sour cream and gherkin.
Serve the soup into bowls, top with a spoonful of horseradish cream and a little more crumbled South Cape Danish Blue and garnish with a little sprig of chervil or parsley.]
Handy Note:
The dried porcini mushrooms in this recipe can be replaced with 4-5 chopped fresh Swiss brown mushrooms for a milder flavour.
