Ingredients
For the Aspargus and Blue Cheese soup:
-
Stilton 150 g
-
Milk powder 80 g
-
Double Cream 250 ml
-
Water 1.5 l
Preparation
-
For the Aspargus and Blue Cheese soup:
- Place the water in a pan and bring to the boil.
- Whisk in the KNORR Classic Asparagus Soup mix and simmer for 3 minutes.
- Crumble the stilton into the soup and whisk in the milk powder and cream.
- Simmer for a further 2 minutes and serve.
