Ingredients
2 tsp olive oil
25g/1oz butter
½ potato, sliced
½ parsnip, chopped
1 garlic clove, crushed
1 tsp thyme
200ml/8fl oz vegetable stock
salt and freshly ground black pepper
1 tbsp yoghurt
100g/3½oz Stilton
splash milk
Method
1. Heat the oil and butter in a saucepan. Add the potato, parsnip, garlic and thyme for five minutes over a gentle heat.
2. Add the stock, salt and freshly ground black pepper. Bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the vegetables are tender.
3. Add the yoghurt and Stilton and blend with a hand blender until smooth.
4. Return to the heat and add a splash of milk. Serve warm.
