Carrot & Stilton Soup

Ingredients

• 550g carrots chopped

• 1 Red onion chopped

• 2 cloves of garlic chopped

• a few springs of fresh thyme

• 75g blue stilton cheese

• 1 pint of duck stock (from previous recipe)

Method

1. Fry carrots and onions over a medium heat for 4-5 minutes until the onion is translucent

2. Add thyme and garlic and stir for a further 1-2 minutes

3. Add stock, bring to boil and simmer for 25 minutes, stirring occasionally

4. Remove from heat and hand blend

5. Season with salt and pepper and reheat for 3-4 minutes, stirring in the crumbled Stilton cheese until melted.