Sweet Potato And Blue Cheese Soup - cooking recipe

Ingredients

2 lbs sweet potatoes, peeled and cut into chunks
6 cups chicken stock
2 tablespoons lemon juice
4 ounces blue cheese, crumpled
salt and pepper
cream (to garnish)

Preparation

In a medium saucepan, cook sweet potato in stock until tender.
Puree, return to heat and stir in lemon juice, blue cheese, salt and pepper to taste.
Simmer gently 10 minutes until cheese is melted. DO NOT allow to boil.
Ladle into soup bowls and garnish with a few drizzles of cream.