The weather's getting cooler and soup season is nearly upon us! Today we have a very special guest post from my friend and workmate, Liam Renton. He's a great cook and wanted to share this favourite with you! Thanks Liam :-) And don't forget to get your fruit & vegetables delivered fresh from Charlies!
"It's an honour to be allowed to post my favourite recipe on Vanessa’s Mums in the Kitchen Blog, as I know she has an exceptionally high standard when it comes to easy recipes that are quick to make. This soup is amazing. I wish when I was advanced to the Top 200 of Nation Wide Materchef Hopefuls out of 10,000 applicants back in its first season that I had this recipe in my bag of tricks to call on."
Ingredients
1 Litre of Pre Bought Chicken
Stock
1 Large
Cauliflower
3
Onions
2 Cloves of
Garlic
2 Tablespoons of
Butter
1 Standard block of Blue Vein
Cheese
Method
Dice the onions and Garlic and sweat
them down in a pan with the butter for 10-15
minutes
Add those to the stock and bring
them to the boil
Dice the Cauliflower and boil for 15
minutes
Take off the heat and add 2/3 of the
block of Blue Cheese
Blend till
smooth
This will give the entire family a
bowl each plus a container or two to freeze for work
lunches
I find if you bulk up the meal with
crusty bread and maybe a few pre-bought meatballs it’s a meal on its
own
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