❤ Ola Foodies ❤
Soup is one of those really easy "go to" meals...
throw it all in a pot, leave it and hey presto! haha!
Normally, my favourite would be a lamb and vegetable soup,
but for whatever reason, yesterday I felt like a creamy soup
and so butternut was a total no brainer for me haha...
Except I decided to PIMP it up a little...
#WhatsCookingChallenge - Creamy Butternut, Bacon and Blue Cheese Soup
🍴
Now before I get started,
I do realise that blue cheese is quite an acquired taste,
so for any haters out there... I just want you to know,
that the blue cheese is added at the end,
so you could just leave it out altogether if you don't like it -
but seriously... it absolutely MAKES this soup!!!!
And any blue cheese fan will testify to how this stinky cheese
can completely elevate a dish to a completely different level!
YOU WILL NEED -
A pack of chopped sweet potato
A pack of chopped butternut
One chopped onion
A little chopped garlic
One chopped carrot
Some freshly chopped french chives and parsley
Salt and pepper to taste
250ml cream
A pack of diced bacon
A blue cheese triangle
🍴
Right, so as with like 99.9% of dishes,
begin by heating a pan with some olive oil...
Add some chopped onion and garlic and saute until golden.
While that was busy, I chopped up some carrots,
french chives and some parsley.
As usual I did not peel my carrots, I never do anymore...
I just wash them.
Once the onions have finished browning,
add the chopped carrots etc. into the pot,
along with one pack of chopped sweet potato
and one pack of chopped butternut...
Then you can add all the seasoning you want.
I added chutney (what a shocker hey 
salt, ground black pepper
and one chicken stock cube.
Then I filled it with water -
just enough to pretty much cover everything.
Turn the heat up and bring it to the boil.
You can let it boil for a few minutes
and then turn the heat down to medium
and allow it to cook for about 45min
until everything is nice and tender.
Then you can remove it from the heat,
blend it with a hand blender,
place it back onto the stove and increase the heat to medium.
Add a pack of chopped bacon or bacon bits
and allow that to cook for approx. 10 minutes.
Then turn the heat back down to very low,
add 250ml of fresh cream,
put the lid on and leave it for an hour or two
which will allow enough time for the flavours to develop.
About 15 minutes before serving,
you can crumble some of the blue cheese
and place it into the freezer in a tupperware.
This simply prevents it from instantly melting later
when you scatter it into the soup...
so you get these wonderful BURSTS of blue cheese as you eat...
which is simply heavenly!!!
In fact the whole soup was just heavenly,
even if I do say so myself... haha!
ENJOY!!
🍴
I have not nominated anyone for this challenge
for quite a few days now, so tonight I am going to
shout it out to a few peeps... hehe :)
……
Until next time...
Much Love from Cape Town, South Africa xxx
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