Potato, parsnip and Stilton soup Recipe

Potato, parsnip and Stilton soup Recipe

  • 2 tsp olive oil
  • 25g/1oz butter
  • ½ potato, sliced
  • ½ parsnip, chopped
  • 1 garlic clove, crushed
  • 1 tsp thyme
  • 200ml/8fl oz vegetable stock
  • salt and freshly ground black pepper
  • 1 tbsp yoghurt
  • 100g/3½oz Stilton
  • splash milk
  1. Heat the oil and butter in a saucepan. Add the potato, parsnip, garlic and thyme for five minutes over a gentle heat.
  2. Add the stock, salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.
  3. Add the yoghurt and Stilton and blend with a hand blender until smooth.
  4. Return to the heat and add a splash of milk. Serve warm.
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