Here’s a Wensleydale cheese soup recipe – with cider to give it a real bite.
- 8 spring onions, trimmed and washed
- 8 oz (225g) potatoes peeled and diced
- 1½pints (850ml) chicken or vegetable stock
- 6 oz (175g) real Yorkshire Wensleydale cheese, crumbled
- 7 fl.oz (200ml) medium-dry cider
- 2 oz (50g) butter
- Freshly ground black pepper
- ½ level teaspoon salt
- Cut off and reserve the green tops of the spring onions, then roughly chop the remainder
- Melt the butter in a saucepan and sauté the onions in it until they just begin to soften
- Add the potatoes and stock and bring to the boil
- Reduce the heat, cover and simmer for 15-20 minutes until the potatoes are cooked
- Stir ¾ of the cheese in to the soup, remove from heat, and cool for 5 minutes
- When cooled, blend the soup in a food processor until just pureed
- Return the soup to the pan and stir in the cider
- Add salt and pepper
- Pour soup into heated bowls and sprinkle the top with the reserved spring onion tops and the remaining cheese.
- Serve with warm bread.
Source: Forgotten! I been using it for years and the original source has been lost in the mist of time past.