Blue Cheese and Spinach Soup

    Blue Cheese and Spinach Soup


    67 people made this

    About this recipe: This soup is creamy, cheesy and packed full of flavour. Spinach is simmered in a creamy blue cheese soup base, then pureed and served with crumbled bacon. Enjoy during those cold winter months.

    Serves: 10 

    • 90g margarine
    • 320g chopped onion
    • 125g plain flour
    • 3 litres chicken stock
    • 1 litre milk
    • 225g blue cheese, crumbled
    • 575g frozen chopped spinach
    • 250ml double cream
    • salt to taste
    • ground cayenne pepper to taste
    • 450g streaky bacon, cooked, cooled and crumbled

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a large pot over medium heat, combine the margarine and the onions. Saute for about 3 minutes. Add flour and stir well until mixed. Add stock, raise heat to high and bring to the boil. Whisk mixture to keep flour from clumping.
    2. Add milk, reduce heat to medium and simmer for about 5 minutes. Add the blue cheese and stir until blended, then add the spinach and cook 3 more minutes. Add the cream, bring just to the boil, turn off heat and stir well. Add salt and cayenne pepper to taste.
    3. Allow to cool and puree in a food processor or liquidiser a little at a time. Ladle into individual bowls and sprinkle with the bacon. (Note: to serve cold, omit the bacon and add a little freshly squeezed lemon juice.)

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