Leek And Stilton Soup With Port Recipes

Steps:

• In a large saucepan cook the leek, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender purée the soup in batches. Transfer the purée to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.

Steps:

• Melt butter in 2-quart saucepan.
• Add shallots and leeks, cover and cook over medium heat until translucent.
• Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
• Place in blender or food processor and puree; return to 2 quart pan.
• In 1 quart saucepan, bring cream to a gentle boil over medium heat.
• Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
• Add to leak-potato mixture and bring to a boil.
• Add nutmeg, then salt, pepper, and lemon juice to taste.
• Pour into individual bowls and top with crumbled Stilton cheese.

Steps:

• In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
• Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
• Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
• Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.