RECIPE OVERVIEW
A great soup that you'll want to make again and again!
Ingredients Add to Shopping List
Serves: 6 people
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-
425 ml Chicken Stock Cube
-
275 ml Milk
-
25 g Plain Flour
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150 g SuperValu Brie
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25 g SuperValu Butter
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1 tbsp SuperValu Fresh Dill
chopped -
400 g SuperValu Leek
washed, trimmed and sliced -
0 - SuperValu Whole Black Peppercorns
Method
- Lightly fry the leeks in butter for 5 minutes. Stir in the flour and cook for 3 minutes. Add the chicken stock, cover and simmer for 15 minutes.
- Liquidise the soup, being careful to cover while mixing to avoid hot splashes. Return to the pan and add the milk.
- Cut the Wicklow Blue Brie into small cubes and add to the soup. Heat until the cheese has melted. Add the chopped dill and season to taste. Serve with crusty bread as a big-flavoured lunch.
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