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.
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
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.)