Posted by: marthabernie | November 4, 2014

ROSEMARIE KENNEN’s IRISH CASHEL BLUE CHEESE SOUP

I had never had Blue Cheese Soup before I had it at Roundwood House in Mountrath, County Laois, Ireland.  Cashel Blue is the Irish version of blue cheese, and it is slightly different from French blue.  I have written about Roundwood House before and have published photos.  It is one of the Hidden Ireland historic houses.   The photo above shows Roundwood House on a Friday afternoon as we were arriving for the weekend in the late 90’s.  The photo below this recipe is of Frank and Rosemarie Kennen on the steps of the house.  They have now retired and their daughter and son-in-law, Hannah and Paddy Flynn, now run Roundwood House.  The Cashel Blue recipe below was served by Rosemarie for dinner in 2000.

CASHEL BLUE SOUP

1 oz butter

1 large onion chopped

1 leek washed and sliced

2 sticks celery sliced.

1/2 pound potatoes peeled and sliced

1 pint chicken stock

1/2 pint milk

5 ozs blue cheese

1/4 pint fresh cream

salt and pepper

chopped parsley for garnish

Melt the butter in a large saucepan, add the onion, leek, celery and potato.  Saute gently for a few minutes.  Pour in stock and milk, bring to biol, cover and simmer for 20 minutes.  Liquidize the mixture with a blender or food processor, return to saucepan.

Cream together cream and blue cheese until smooth.  Stir into the soup.  Add seasoning to taste and heat through without boiling.  Serve with chopped parsley sprinkled over each serving.


Responses

  1. What a lovely B&B! I think the soup sounds delish, but a lot of dairy for me.

    Like


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