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Parsnip and Yorkshire Blue Cheese Soup


Serves 4

  • 1 x large onion
  • 1 x large leek
  • 2 cloves of garlic
  • 1oz butter
  • 3 x large parsnips
  • 1 pint of chicken stock
  • 4-5oz Harrogate Blue cheese
  • 6ft oz cream


Melt the butter and sweat off the onion, leek and garlic

When soft, add 3 large parsnips, 1 pint of chicken stock

Cook for 30 minutes

Add the Harrogate Blue and the cream

Blend in a blender

Serve with parsnips crisps and parsley


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