Rachel’s handy tips

If making this soup with a strong blue cheese like Roquefort or Gorgonzola, I only add 100g (4oz), but if you are using a milder blue cheese like Cashel Blue, you might need 125–150g (4?–5oz).

When sweating onions or other vegetables for a long time, I like to cover them with a butter wrapper or a piece of greaseproof paper as well as the saucepan lid. This helps to retain the moisture and makes sure they don’t burn.

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