Leek soup with melted Roquefort, croutons and fresh chives

Serve this delicious leek soup as a starter. The melted Roquefort complements the flavour of the leeks, while the home-made croutons give the dish a delicious bite. Add some extra colour and flavour by garnishing the soup with fresh chives.

Preparation

• Heat some olive oil in a large pan.
• Fry the vegetables until tender for around 10 minutes.
• Add the vegetable stock and simmer for 15 minutes.
• Add the cream and ERU Cheese Spread Bleu.
• Blend with a stick blender.
• Season with salt and pepper.
• Dice the bread.
• Fry the bread in a pan with a little olive oil until crunchy and season to taste with salt and pepper.
• Bring the soup to the boil and serve with chopped chives and croutons.

Method

• Heat some olive oil in a large pan.
• Fry the vegetables until tender for around 10 minutes.
• Add the vegetable stock and simmer for 15 minutes.
• Add the cream and ERU Cheese Spread Bleu.
• Blend with a stick blender.
• Season with salt and pepper.
• Dice the bread.
• Fry the bread in a pan with a little olive oil until crunchy and season to taste with salt and pepper.
• Bring the soup to the boil and serve with chopped chives and croutons.

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