Turnip, Watercress and Blue Cheese Soup
Serving size: 4
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients:
Featured in:
January 2012
Preparation time: 10 minutes
Cooking time: 45 minutes
Ingredients:
1 medium onion – chopped
7 medium turnips – peeled and chopped
2 large bunches of watercress
2 pints of good quality vegetable stock
Blue cheese to taste (I’m using a local Cote Hill Blue)
Butter and olive oil
Featured in:
January 2012
This soup is something my grandma used to make and it’s a wonderful old recipe I’ve not seen anywhere since. Using three simple ingredients it’s amazingly tasty and is great for using up any Silton or other blue cheese left over from the Christmas period.
METHOD
• Melt the butter with a little olive oil in a large pan, add the onions and let them sweat for 5 minutes until translucent.
• Add the turnips, stir and cover and sauté gently until soft.
• Add the stock and simmer for 20 minutes, then add the watercress and blue cheese and simmer for a further 5 minutes.
• Whiz in a blender or use a hand blender until smooth.
Archives
Never miss a copy!
Big savings when you take out a subscription.
Experience Lincolnshire - our special supplement this month, we share many ways in which you can enjoy quality time with friends and family across the county during the holiday season. From attractions, to festivals and have-a-go sessions, there is plenty of inspiration to be found. To read the full feature, download our April issue now at www.lincolnshirelife.co.uk/product/experience-lincolnshire-2026 or pick up a copy in shops.