Medel
Purjolök, fänkål och potatissoppa med cashelblå ost
Blanda klassisk purjolök och potatissoppa med blå ost och aromatisk fänkål för att göra denna lyxiga soppa. Vi har använt cashelblå ost, men du kan också prova andra blå ostar.
⏱️55 min
🍽️6 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Quarter the fennel and discard the tough outer leaves and the hard core from each piece. Slice the rest of the flesh, including any little fronds.
- 2Heat the butter in a saucepan and add the fennel, leeks and potato. Cook over a medium heat for about 5 mins, turning the vegetables over in the butter. The vegetables shouldn’t colour. Add a splash of water, cover the pan and cook the vegetables for 20 mins, stirring every so often. Add the stock or water and garlic, season, bring to the boil, then turn the heat down low and cover the pan with a lid or foil.
- 3Cook for about 10-15 mins, until everything is completely tender. Stir in the cream and leave to cool. Purée in a blender until completely smooth. Check the seasoning and return the mixture to the saucepan – you can reheat it quickly just before serving. Ladle into bowls and scatter each one with the walnuts and cheese.