6 new potatoes, sliced
2 shallots, sliced
1 tbsp olive oil
1 clove garlic, crushed
425ml (3/4 pint) vegetable stock (made from a cube)
150 ml (5 fl oz) double cream
1 tsp thyme, chopped
85 g (3 oz) Roquefort cheese, grated
2 shallots, sliced
1 tbsp olive oil
1 clove garlic, crushed
425ml (3/4 pint) vegetable stock (made from a cube)
150 ml (5 fl oz) double cream
1 tsp thyme, chopped
85 g (3 oz) Roquefort cheese, grated
For the herb dressing
handful parsley
handful chives
1 lemon, juice only
salt
freshly ground pepper
4 tbsp olive oil
1 clove garlic, crushed
handful chives
1 lemon, juice only
salt
freshly ground pepper
4 tbsp olive oil
1 clove garlic, crushed
method
1. In a pan soften the potato, shallots and garlic in the oil for 4-5 minutes, but do not brown.
2. Add the vegetable stock and simmer for 10-12 minutes or until the potatoes are tender.
3. Pour in the cream, cheese and thyme and simmer for 2-3 minutes.
4. Blitz the soup in a food processor or with a hand held blender until smooth.
5. Season with salt and pepper.
6. Put all the herb dressing ingredients in a mini food processor and blitz until smooth.
7. Pour the soup into a bowl and drizzle in some one tablespoon of the herb dressing.
8. Serve immediately.
2. Add the vegetable stock and simmer for 10-12 minutes or until the potatoes are tender.
3. Pour in the cream, cheese and thyme and simmer for 2-3 minutes.
4. Blitz the soup in a food processor or with a hand held blender until smooth.
5. Season with salt and pepper.
6. Put all the herb dressing ingredients in a mini food processor and blitz until smooth.
7. Pour the soup into a bowl and drizzle in some one tablespoon of the herb dressing.
8. Serve immediately.
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