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Ingredients
- Half a lettuce
- 2 potatoes
- 3 oz blue stilton cheese
- salt and pepper
- vermicelli pasta
- boiled eggs
- 1 1/2 pints water
- mint leaf to garnish
Method
1. Pour the water into a pot, add the lettuce, potatoes, cheese, salt and pepper to boil.
2. In the meantime boil a couple of eggs. When the vegetables are tender, drain and put aside with a little of the liquid. In the remaining soup boil a handful of vermicelli pasta whilst you liquidize the vegetables. Once the pasta is ready mix everything together.
3. chop the boiled eggs and add some to each soup bowl before serving.
4. Garnish with some milk or cream and the mint leaf.
Recipe by Rosemarie Mañasco