Directions:
- Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
- Fry gently for approximately 5 minutes until the onion is softened but not browned.
- Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
- Gently reheat the soup, then stir in the cream. Do not allow to boil.
- Crumble the blue cheese into individual soup bowls and pour over the soup.
- Sprinkle with chives and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.71 Kcal (2180 kJ) | ||
| Calories from fat | 73.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 13% | |
|---|---|---|---|
| Cholesterol | 13.17mg | 4% | |
| Sodium | 15803.96mg | 658% | |
| Potassium | 518.28mg | 11% | |
| Total Carbs | 88.27g | 29% | |
| Sugars | 8.96g | 36% | |
| Dietary Fiber | 3.22g | 13% | |
| Protein | 6.67g | 13% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.9mg | 5% | |
| Calcium | 188.2mg | 19% | |
| Amount Per 100 g | |||
| Calories | 160.87 Kcal (674 kJ) | ||
| Calories from fat | 22.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 13% | |
|---|---|---|---|
| Cholesterol | 4.07mg | 4% | |
| Sodium | 4882.44mg | 658% | |
| Potassium | 160.12mg | 11% | |
| Total Carbs | 27.27g | 29% | |
| Sugars | 2.77g | 36% | |
| Dietary Fiber | 1g | 13% | |
| Protein | 2.06g | 13% | |
| Vitamin C | 2.1mg | 11% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 0.3mg | 5% | |
| Calcium | 58.2mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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