Savoury, delicious, easy and quick to make recipe - Prosecco and blue cheese are a fantastic couple

Ingredients

• 1 bunch of spring onions
• 2 pieces of celery
• 500ml meat or chicken stock
• 200ml of Prosecco
• 30g butter
• 2 soupspoons of flour
• 1 carton of crème fraiche
• 200ml of milk
• 100g of blue veined cheese
• 1 small bunch of chives
• Salt and pepper

 

Preparation

1. Wash the spring onions and celery, remove the outer layers and cut into sliced rings.
2. Fry in butter until soft and transparent, add the flour and allow to cook slowly.
3. Add the meat stock, milk and Prosecco. Allow to cook for 10 minutes, stirring continuously. Add the blue veined cheese, crumbling the cheese as you add it to the dish.

Serving suggestion

Serve the soup in warm soup bowls with chive or garlic bread.