Roquefort Cold Strawberry Soup

Sauté parsley, onion, leek and garlic in butter, do not brown. Add the clear soup, season with salt and freshly ground pepper and add the potatoes. Simmer gently for 30 minutes.

Add Roquefort and cook for another 2 minutes.

Puree or press through a sieve and refrigerate.

Remove half of the clear soup and set aside.

Add cream, dilute with the clear soup set aside until desired consistency is reached, season and refrigerate.

Bring to table in chilled plates, sprinkle with chives.

* Gerard Crozier, Crozier’s Restaurant, The Times-

adapted from a posting by Nancy Bird @ 1:396/88 text.

Tip: You can use freeze-dried chives as an alternative to fresh.

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