Potato, Parsnip, and Blue Cheese Soup
Potato, Parsnip, and Blue Cheese Soup

Ingredients

Method

  • 2 tsp olive oil
  • 25g potato
  • 1⁄2 potato, sliced
  • 1⁄2 parsnip chopped
  • 1 garlic clove, crushed
  • 1 tsp thyme
  • 200ml veg stock
  • Salt and pepper
  • 1 tbsp yoghurt
  • 100g blue cheese
  • Splash of milk
  • Heat up the oil and butter in a saucepan, and gently fry the garlic, potato, thyme, and parsnip for a few minutes to soften. Add the stock and plenty of seasoning, and simmer for 15 minutes.
  • Add the yoghurt and blue cheese, then blend with a stick blender until smooth. Serve hot with croutons or crusty bread.
30 mins
1 serving
This recipe pairs perfectly with the Brackenwood Barbera 2017 from Adelaide Hills, Australia.

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