Nothing says comfort like a warm bowl of soup, and you’ll be hooked by the deliciously different flavour Saint Agur adds to this carrot soup. To enjoy during the chilly autumn and winter months!

Prep Time 15 Minutes
Cook Time 45 Minutes
Serves 4
Method
  1. Melt the butter in a large saucepan, add the carrots and onions and cook gently for 4-5 minutes.

  2. Add the stock and then cover before simmering for 30-35 minutes until the carrots are soft.

  3. Leave the mixture to cool a little before blending until almost smooth, leave just a few chunks of carrot.

  4. Return the mixture to the pan, before seasoning with pepper. Stir in the parsley and heat gently.

  5. Mix the Saint Agur Blue Cheese Crème and the milk together, swirl on top of the soup after dividing into bowls. Sprinkle with the croutons to serve.

INGREDIENTS

50g butter

750g carrots, peeled and finely chopped

1 onion, peeled and finely chopped

500ml vegetable stock

Handful of freshly chopped parsley

4 tsp Saint Agur Blue Cheese Crème

2 tsp milk

50g croutons

Ground black pepper

PRODUCT

View Method

Recipe Method

  1. Melt the butter in a large saucepan, add the carrots and onions and cook gently for 4-5 minutes.

  2. Add the stock and then cover before simmering for 30-35 minutes until the carrots are soft.

  3. Leave the mixture to cool a little before blending until almost smooth, leave just a few chunks of carrot.

  4. Return the mixture to the pan, before seasoning with pepper. Stir in the parsley and heat gently.

  5. Mix the Saint Agur Blue Cheese Crème and the milk together, swirl on top of the soup after dividing into bowls. Sprinkle with the croutons to serve.

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