The secret to this soup combination is the addition of some crumbled blue vein cheese in the base of the soup plate before adding the hot soup. If you prefer, you can serve the room temperature blue cheese on croutes or small toasts on the side.
1 large onion
3 cloves garlic
1 Tbsp curry powder
6 medium parsnips, peeled and finely sliced
5 ½ cups chicken stock
Salt and pepper to taste
Fresh parsley, chopped and to garnish
¼ cup milk
100g blue cheese
- Cook the onion and the garlic in a little olive oil until soft. Add the curry powder and the peeled and finely sliced parsnips. Sweat for 5 minutes, making sure the parsnips do not catch, then add the chicken stock.
- Bring to the boil and simmer for 30-45 minutes. Adjust the seasonings. Puree, then add the freshly chopped parsley and milk, just prior to serving.
- Crumble the blue cheese into bowls. Pour the hot soup into the bowl, top with parsley and serve.
– If you have additional cream, you can also swirl a little over the edge of the melting cheese for an extra bonus if desired.
– This is also just as delicious with pumpkin or carrot soup.