Going with the recent backwards theme, here’s a recipe that Mrs J used a lot in 19frozetodeath. It’s so easy and delicious, it really deserves an outing in 2012.

Start by assembling some veg. Today Mrs J used 150g frozen peas, 250g frozen broccoli and 100g fresh peeled carrots, sliced.

Add one medium sized yellow onion, chopped.

Bring 1 liter of strong chicken stock to the boil. Add all the veg and bring to the boil again. Let simmer for about 5 min.

In the meantime, grate or crumble about 1 dl of blue cheese. Mrs J has used Bavarian Blue in the past with great results. Today, she used Roquefort.

Also, cut about 200g of smoked salmon into strips.

When cooked through, transfer the veg to a mixer while saving the stock. Very carefully (it’s HOT, HOT, HOT, use a towel to keep the lid down on your mixer) mix while adding some of the stock back on the veg until you reach the desired smooth soup consistency. Transfer the soup back to the (cleaned) pot.

Add about 3 tbsp of creme fraiche 15% and the grated/crumbled cheese. Heat the soup (without boiling) and stir until creme fraiche and cheese has dissolved. Season with salt and black pepper to taste.

Plate the soup and add a mound of smoked salmon in the middle. If you feel fancy dancy dribble some creme fraiche in the soup around the salmon.

Serve with fresh bread.