Carrot and Stilton Soup (For Your Microwave) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 12 |
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I have been tripping my way thru the Australian Womens Weekly cookbook series & selectively entering a few recipes I saw as truly spec. This one is from the *Microwave 2* cookbook that I almost opted to ignore & that would have been a big mistake since this gem was found early on. I have not made this soup yet, but it does not get easier than this for the blue cheese lovers amongst us. *Enjoy* ! Ingredients:
2 ounces butter |
3 medium carrots (chopped) |
1 small chicken stock cube (crushed) |
2 cups hot water |
2 ounces stilton cheese or 2 ounces blue cheese, crumbled |
1/2 cup cream |
Directions:
1. Combine butter & chopped carrot in a lrg microwave-safe bowl or dish w/a lid. Cover & cook on HIGH for about 6 minutes or till carrots are tender.
2. Add stock cube + water, cover & cook on HIGH for 6 minutes.
3. Blend or process mixture till smooth (I would use my stick-blender for this step).
4. Add crumbled cheese + cream & reheat, but do not boil. Sprinkle w/a little extra cheese &/or fresh-snipped chives as desired & serve immediately.
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