Mums Potage au Roquefort Creamy Blue cheese & veggie soup
You are forgiven for visiting our blog expecting holiday accommodation content! Your'e not wrong. But please let us explain. As well as giving you unusual & cosy places to stay, we also focus on encouraging you to relax & unwind as well as to escape & explore.
The way WE like to relax & unwind, is to switch off from our everyday.
A break away from our normal routine & going somewhere new
A walk in the hills or on a beach with the paws, preferably where there are no other humans (tell me I'm not alone with this)
A glass of wine or beer in a bustly pub & making small talk with the locals.
A meal out or order a takeaway & sometimes that is just because we are feeling lazy!
But we also like to stay home & prepare simple meals (& sometimes eat them in front of the TV!)
Comfort food - food that provide a feeling of well-being, associated with home cooking
This is a fail safe recipe that I have taped to the inside of my go-to soup recipe book. My mum gave me the recipe long ago, written in her hand writing on a scrap of paper, which makes it all the more special.
It can be prepared & made ahead of time, it freezes well too, so it's the perfect recipe to make & take away with you, for a quick fuss free meal when you go away for a self catering weekend... See what we did there!
& the best bit, as all of my favourite recipes, you can substitute & add in as you please. Use the leftover Christmas stilton!
Potage au Roquefort Soup Recipe:
Ingredients
40g butter
2 carrots, washed, scrubbed & diced (no need to peel)
2 onions, peeled, halved & finely sliced
1 stick celery, washed & finely diced
1 leek, trimmed & thinly sliced
40g plain flour
1 litre chicken or veg stock (we use stock pots)
150 ml milk
1/2 teaspoon salt
white pepper
2 tablespoons double cream
50-75g roquefort or other blue cheese
Method:
Melt butter in a large pan, add the carrots, onions, leeks & celery & cook gently stirring continuously for 7-10 minutes. Do not allow to brown.
Add flour & cook for 1-2 minutes then pour on the stock. Bring to the boil, stirring well. Add the milk, salt & pepper, bring to the boil again & cook gently until the vegetables are tender **
Pour the cream into a cup & blend the cheese with it, pour on some of the hot stock from the pan & combine.
Pour the cheesy creamy mix into the pan & stir in over a gentle heat until all the cheese has melted.
Heat through without boiling & serve with a fresh artisan sour dough loaf with lashings of butter.
** If you are making the soup to get ahead, complete steps 1&2, let the soup cool before storing in a fridge or freezing it. When you are ready to use (if frozen, defrost thoroughly) complete steps 3-5
There you have it. Comfort in a bowl. Let us know if you try it. We'd love to know what you think.