Wensleydale Cheese Soup - cooking recipe

Ingredients

8 spring onions
8 ounces potatoes
1 1/2 pints vegetable stock
6 ounces wensleydale cheese
2 ounces butter
1 ounce walnuts (chopped)
salt and pepper

Preparation

cut the green tops off 4 of the onions and reserve for later.
then chop the remaining onions and saute in the butter until just soft.
add the stock and potatoes and bring to the boil,reduce heat cover and simmer for 20 minutes.
stir in 2/3 of the cheese and the walnuts remove from the heat and cool for 5 minutes.
blend in a food prcessor untill pureed.
add salt and pepper to taste and serve sprinkling remainding cheese over the top and the green onion tops.