Wensleydale Cheese Soup

1. 1

   cut the green tops off 4 of the onions and reserve for later.

2. 2

   then chop the remaining onions and saute in the butter until just soft.

3. 3

   add the stock and potatoes and bring to the boil,reduce heat cover and simmer for 20 minutes.

4. 4

   stir in 2/3 of the cheese and the walnuts remove from the heat and cool for 5 minutes.

5. 5

   blend in a food prcessor untill pureed.

6. 6

   add salt and pepper to taste and serve sprinkling remainding cheese over the top and the green onion tops.

* Per serving · 4 servings · Values may vary.

No additional tips available.