Vida Nell
1.5kg butternut, cubed and cooked
25 ml olive oil1 large onion, chopped
2 ripe pears, peeled, cored and roughly chopped
30 ml fresh thyme
5 ml sage1.5 litre chicken or vegetable stock
100g blue cheese, grated
Heat olive oil in a large frying pan and sauté the onion until soft
Add the chopped pear, thyme and sage and stir-fry for another minute or two
Stir in the stock and butternut and simmer for 5 minutes
Liquidise the soup or process in a food processor
Add a little milk if soup is too thick
Gently reheat the soup and stir in the blue cheese
Season with salt and pepper
Serve with fresh Cheese and Onion bread (see recipe elsewhere)
Serves 6-8 people
25 ml olive oil1 large onion, chopped
2 ripe pears, peeled, cored and roughly chopped
30 ml fresh thyme
5 ml sage1.5 litre chicken or vegetable stock
100g blue cheese, grated
Heat olive oil in a large frying pan and sauté the onion until soft
Add the chopped pear, thyme and sage and stir-fry for another minute or two
Stir in the stock and butternut and simmer for 5 minutes
Liquidise the soup or process in a food processor
Add a little milk if soup is too thick
Gently reheat the soup and stir in the blue cheese
Season with salt and pepper
Serve with fresh Cheese and Onion bread (see recipe elsewhere)
Serves 6-8 people
