Mrs Bells Blue & Sweet Potato Soup

• Split the chillies and pepper, remove the stalk and seeds and chop into fine pieces.
• Melt the butter and add the chillies and red pepper.
• Add diced onion, celery and chopped sage.
• Sweat but do not colour over a low heat.
• Peel and chop the potatoes and sweet potatoes finely and add to the vegetables.
• Cover and gently cook for 5 mins.
• Add stock, bring to the boil and simmer for 30 mins.
• Put into a food processor and blend.
• Meanwhile heat the double cream and take from the heat.
• Crumble 4oz Mrs Bells Blue into the cream and stir until blended.
• Check the seasoning of the soup and add grated nutmeg and salt & pepper to taste.

TO SERVE

• Pour the soup into serving bowls.
• Spoon cheese mixture over the soup and stir in.
• Gently sprinkle the rest of the Mrs Bells Blue on top and sprinkle with coriander.
• Serve with crusty farmhouse bread.