Leek, fennel & potato soup with cashel blue cheese - Good Food Middle East
Combine classic leek & potato soup with blue cheese and aromatic fennel to make this decadent soup. We've used cashel blue but you could try other blue cheeses
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Ingredients
- 2 heads fennel
- 3 large leeks, trimmed, washed and finely sliced
- 60g butter
- 1 large potato, peeled and diced
- 900ml chicken stockor water
- 1 garlic clove, sliced
- 100ml double cream
- 50g walnuts, toasted
- 75g Cashel Blue cheese, crumbled
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