Jerusalem Artichoke & Cashel Blue Soup

CREATED BY SCOTT HOLDER OF THE PHOENIX CAFÉ, DUBLIN
Preparation time: 20 mins | Cooking time: 30 mins | Serves: 4

For the full recipe and many more please visit us at https://cashelblue.com
Video by Atelier Raccoon, https://atelierraccoon.com/
Thanks to the Phoenix Café, https://www.phoenixcafe.ie/

Ingredients:
3 Tablespoons Olive Oil
1 Onion sliced (150g)
650g Jerusalem Artichoke thinly sliced
200g Potato sliced
1200ml Chicken or vegetable stock
Sprig of Thyme
Salt & Pepper
80g Cashel Blue Cheese

Method:
1. In a pot, sweat the onions in oil until soft
2. Add thyme, potato and artichoke and sweat for a further 4 minutes (if you need a little more moisture to ensure that the mix doesn’t stick, you can add in a couple tablespoons of the stock at this stage)
3. Season with salt and pepper
4. Add the stock and cook for 20 minutes until the vegetables are tender
5. Stir in the blue cheese (reserving a little to crumble over to finish) just before turning off the heat and then blend until smooth and creamy
6. Garnish with a little wild garlic pesto, a small extra crumble of Cashel Blue and some crispy deep fried artichoke slices. If you don't have wild garlic pesto, another garnish option would be a drizzle of olive oil or even cream.

Видео Jerusalem Artichoke & Cashel Blue Soup канала Cashel Blue Cheese - Cashel Farmhouse Cheesemakers