Roquefort and Watercress Soup
Ingredients
| 8 large garlic cloves | ||
| 2 onions, chopped | ||
| 6 oz boiling potatoes, peeled and diced | ||
| 2 tbs canola oil | ||
| 5 cups vegetable stock | ||
| 2 bunches watercress | ||
| 6 oz roquefort cheese, crumbled | ||
| kosher salt and black pepper to taste | ||
| 1/4 cup light whipping cream | ||
| extra roquefort, crumbled for garnished |
- Put the unpeeled garlic cloves in a roasting pan and bake in a preheated 400 degree oven for about 25 minutes or until softened.
- Heat the oil in a sauce pan and add the onions and cook until beginning to soften. About 5 minutes.
- Add the potatoes and stock, cover and simmer until the potatoes are soft. About 20 minutes.
- Remove the stems from the watercress, then stir in to the soup.
- Bring to a boil and simmer for 1 minute.
- Peel the garlic and add t the soup.
- Let the soup cool slightly, then add to a food processor or blender and puree until smooth, then return to the pan.
- Reheat the soup gently, then stir in the Roquefort. Season with salt and pepper to taste.
- Serve hot or cold, drizzled with a little cream and crumbled Roquefort.
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