|
Ingredients
284ml/½ pint vegetable stock
110g/4oz peas
salt and freshly ground black pepper
85g/3oz stilton
110ml/4fl oz double cream
55g/2oz unsalted butter
¼ red onion, peeled and diced
Method
1. Bring the vegetable stock to the boil in pan. Add the peas and seasoning and
cook for 3-4 minutes. Stir in the stilton, cream, butter and onion and reduce
the heat and simmer gently for 8-10 minutes.
2. Transfer the soup to a liquidiser and blend until smooth. Return to the pan
to warm through.
3. Ladle into soup bowls and serve at once. |
