Name: Chilled spring onion soup with blue cheese
Prep time: 30 min
Cook time: 30 min
Yield: 4 Persons
Ingredients: 500 g potatoes; 6 spring onions; 100 ml cream; 1 litre chicken stock; 2 tablespoons olive oil; 50 g blue cheese (for example gorgonzola)

Delicate and tangy all at once

Porciones 4 Persons, Tiempo de preparación: 30 minutes, Tiempo de cocción 30 minutes

Verdura

Sin frutos secos

Robot de cocina

Queso

Entrantes y aperitivos

Patatas

+90 minutos

Ingredientes

500 g potatoes
6 spring onions
100 ml cream

1 litre chicken stock
2 tablespoons olive oil
50 g blue cheese (for example gorgonzola)

Instrucciones

Peel and dice the potatoes, then boil them for 15-20 minutes in the chicken stock. Clean and chop up the spring onions. Heat the olive oil in a frying pan and sauté the spring onions over a high heat until they turn golden brown, then season to taste. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
Purée the potatoes with the stock and the spring onions in the blender on MAX for at least 1 minute. Add the chilled cream during blending to make the soup silky smooth. Leave to cool for at least 2 hours; this soup is served cold.
Stir well before serving and season to taste. Sprinkle with the chives and crumble over the blue cheese.
30 minutes preparation time + 2 hours in the fridge