Cavern Ruby Aged Welsh Red & Potato Soup
Step by Step
RECIPE INGREDIENTS
- 4 large potatoes, ideally Maris Piper or King Edward
- 1 onion, diced
- 1.5L whole milk
- 75g Cavern Ruby Aged Welsh Red
GARNISH
- 3 rashers of smoked streaky bacon
- 50g Cavern Ruby Aged Welsh Red
- 1 small bunch of chives
- 1 drizzle olive oil
RECIPE DIRECTIONS
- Bring the milk to a boil and add the chopped potatoes and onion, and boil until soft.
- Add the 75g of Cavern Ruby Aged Welsh Red and blend until smooth, season to taste at this stage.
- Meanwhile, cook the bacon in the oven until crisp. Grate the 50g Cavern Ruby Aged Welsh Red and cook on baking paper in the oven for approx. 5 minutes, until it had become golden and crispy.
- Finely chop the chives and add to a small food processor with a drizzle of oil, blend to combine.
- Serve the soup in bowls and top with chopped bacon, crispy cheese and a swirl of chive oil
