Chilled spring onion soup with blue cheese

Delicate and tangy all at once

Servings 4 Persons, Preparation time 30 minutes, Cooking time: 30 minutes


  • 500 g potatoes
  • 6 spring onions
  • 100 ml cream
  • 1 litre chicken stock
  • 2 tablespoons olive oil
  • 50 g blue cheese (for example gorgonzola)


  • Peel and dice the potatoes, then boil them for 15-20 minutes in the chicken stock. Clean and chop up the spring onions. Heat the olive oil in a frying pan and sauté the spring onions over a high heat until they turn golden brown, then season to taste. Leave to cool for a few minutes (liquid shouldn’t exceed 80°C).
  • Purée the potatoes with the stock and the spring onions in the blender on MAX for at least 1 minute. Add the chilled cream during blending to make the soup silky smooth. Leave to cool for at least 2 hours; this soup is served cold.
  • Stir well before serving and season to taste. Sprinkle with the chives and crumble over the blue cheese.
  • 30 minutes preparation time + 2 hours in the fridge
Chilled Spring Onion Soup With Blue Cheese | Philips

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