Dietary guidance: v
300ml/1/2 pint yogurt
450ml/3/4 pint chicken stock
175g/6oz danish blue cheese
1 teaspoon of made mustard (i.e. not dried)
1 tablespoon chopped parsley
2 teaspoons chopped chives
2 teaspoons finely diced red pepper
Blend all the ingredients in food processor until quite smooth. Serve the soup well chilled, topped with the parsley, chives and red pepper.
Experiment with other cheeses too.
This soupe can be served hot, but heat without adding the yogurt. Add the yogurt to the hot, but not boiling soup and heat very gently for a few minutes.