Lunch: Carrot Soup With Blue Cheese

This vegetarian carrot soup with blue cheese is delicious and so easy to make. Serve it up with dinner and some crusty bread tonight!

Ingredients

1/2 Vidalia onion, roughly chopped
2 stalks celery, chopped
4 tablespoons butter
4 cups vegetable stock
1 large potato, peeled and diced
1 cup lettuce, chopped
1 lb carrots, peeled and chopped
1/2 cup heavy cream, (can omit)
4 oz blue cheese, crumbled

Instructions

In a soup pot over medium heat, melt the butter and sauté the onions and celery until tender and the onions are clear. Add the stock, potato, lettuce and carrots and simmer for 30 minutes. Add the cream. Transfer to blender and puree. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese.

Add a review for Carrot Soup With Blue Cheese