Creamy Spinach and Strathdon Blue Cheese Soup
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.