Ingredients
170g Mrs Bells Blue from Shepherds Purse Cheeses.
2 red chillies
1 red pepper
30g unsalted butter
1 onion
1 celery stick
4 sage leaves
450g sweet potatoes
225g potatoes
2pts chicken stock
Nutmeg
1/4pt double cream
2tbsp chopped coriander
Salt and pepper
Method
- Split the chillies and pepper, remove the stalk and seeds and chop into fine pieces.
- Melt the butter and add the chillies and red pepper.
- Add diced onion, celery and chopped sage.
- Sweat but do not colour over a low heat.
- Peel and chop the Potatoes and sweet Potatoes finely and add to the vegetables.
- Cover and gently cook for 5 mins.
- Add stock, bring to the boil and simmer for 30 mins.
- Put into a food processor and blend.
- Meanwhile heat the double cream and take from the heat.
- Crumble 4oz Mrs Bells Blue into the cream and stir until blended.
- Check the seasoning of the soup and add grated nutmeg and salt & pepper.
- Pour the soup into serving bowls
- Spoon cheese mixture over the soup and stir in.
- Gently sprinkle the rest of the Mrs Bells Blue on top and sprinkle with coriander to serve.