Squash & Blue cheese soup
Some history
Bleu du Vercors-Sassenage PDO: A cheese of ancient pedigree, Bleu du Vercors-Sassenage originated in the Middle Ages. Revived in the 20th century, and now awarded AOP status, it is made with the milk of cows reared in the Vercors Regional Park, and embodies the rich diversity of this unspoilt terroir.
Ingredients
- 1 potiron squash
- 1 yellow onion
- 1 garlic bulb
- 70cl vegetable stock
- 10cl crème fraîche
- 150g Bleu du Vercors-Sassenage PDO cheese
- Some hazelnuts for decoration
- Olive oil
- Salt and pepper
Preparation
Heat the oven to 180°C (355°F).
Wash and dice the squash.
Peel and quarter the onion.
Wash and halve the garlic bulb.
Place the squash, onion and garlic on a baking tray.
Drizzle with olive oil, add salt and pepper, and bake for 35 minutes.
On removing the tray from the oven, place all the ingredients in a saucepan, add the vegetable stock and simmer for 10 minutes.
Add the cream and blitz until smooth.
Serve with a few pieces of Bleu du Vercors and some crushed hazelnuts.
Thanks :
Recipe made by Mégane Arderighi (MegAndCook).