Creamy Spinach and Strathdon Blue Soup

 

Ingredients

2 Tbsp olive oil

2 Small shallot, finely diced

1 Small leek (using only the white of the leek)

White wine (recommended: Semillon or Sauvignon Blanc)

300ml / ¼ Pint milk

6 Tbsp double cream

90g of Baby spinach

180g / 6oz Strathdon blue cheese, crumbled

Parsley, chopped

 

Method

Heat the oil in a medium saucepan. Add the shallots and leek sauté until softened, about 2 minutes.

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Toss a splash of white wine in the pan and heat until slightly reduced, about 2 minutes.

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Add the milk and cream. Cook for 2 to 3 minutes, stirring frequently.

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Stir in the crumbled Strathdon blue and remove the pan from heat.

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Serve soup in a bowl with chopped parsley and crumbled Strathdon blue cheese sprinkled on top.

 


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