Tuesday, 27 December 2011

Turnip, Watercress and Blue Cheese Soup with Linseed Rolls




so the big day is over... and with all those left-overs still in the fridge, meals are becoming predictable to say the least... not that I mind, there's nothing I love more than a turkey, stuffing and coleslaw sandwich... its just that we're in that in between time where, if you're anything like me, you'll have gorged yourself on so much food you can barely look into the kitchen without feeling nauseated... the only thing is... I am still hungry... not sure what that's all about but I'm just so into my food right now... and i'm craving stuff packed with flavour but easy to make...

Turnip, Watercress and Blue Cheese Soup
This soup is something my Grandma used to make and it’s a wonderful old recipe I’ve not seen anywhere since. For 3 simple ingredients it’s amazingly tasty and is great for using up any Silton or other blue cheese left-over from Christmas.

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

- melt the butter with a little olive oil in a large pan, add the onions and let them sweat for 5 mins until translucent
 add the turnips, stir and cover and sauté gently until soft
- add the stock and simmer for 20 mins, then add the watercress and blue cheese and simmer for a further 5 mins
- wiz in a blender or use a hand blender until smooth

The bread rolls are made using Dan Lepard's Easy White Loaf recipe but i've used some wonderful golden linseeds to top them... perfect in-between food...

eat and of course, enjoy!




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