Wensleydale cheese adds a distinctive taste to this comforting soup.
Ingredients
- 125g/4.5oz Yorkshire Wensleydale cheese, crumbled
- 1 tablespoon sunflower oil
- 1 small onion, finely chopped
- 335g/12 oz cauliflower florets
- 335g/12 oz broccoli florets
- 1 litre vegetable stock
- 28g/1 oz plain flour
- 2 tablespoons milk
- ½ teaspoon grated nutmeg
- 200g/7oz cream cheese
- Salt and pepper
Method
- Heat the oil in a large pan and soften the onion.
- Add the cauliflower, broccoli and stock. Cook for 5-10 minutes.
- Blend together the vegetable stock, flour and milk and add to the cauliflower and broccoli mixture.
- Add the cream cheese and the Yorkshire Wensleydale and stir the soup over a gentle heat until the cheese is well blended and the soup has thickened.
- Season to taste.
Source: The Wensleydale Cremery https://www.wensleydale.co.uk/visit/
