leek and stilton soup. Leek and potato soup is well known and is perhaps the most famous of leek soups. How about a little change, though. Keep the leeks and the potato but add a chunk of delicious Stilton cheese to give the soup added depth and flavor.
You can cook leek and stilton soup using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of leek and stilton soup
- It’s 2 clove of garlic.
- Prepare 2 small of onions.
- Prepare 3 small of spring onions.
- You need 2 large of leeks.
- It’s 1 of stock chicken stock.
- You need 200 grams of stilton blue cheese.
Heat gently at first over low heat, stirring often, until soup is thawed. Taste and add fresh dill and. Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper.
leek and stilton soup step by step
slice up the leeks, onions and spring onions..
gently fry the onion and half the spring onion with garlic in some butter, until tender and soft..
add leeks and continue frying until they are tender and have lost most of their liquid, add enough chicken stock to cover the veg and simmer for around 15 to 20 mins. add pepper to taste and a little salt..
after simmering, add soup to a blender and blitz until soup is smooth, add back to the pot and add the quarter of left over spring onions and crumble the cheese into the soup stirring all the time on a low heat till the soup becomes creamy and the cheese has melted..
season to taste and pour into a bowl, garnish with left over cheese and spring onion…enjoy!!!.
A classic combination and a great way to use up new season leeks and a block of old cheese. The relative slow cooking and inclusion of the leek greens means this soup does lose it's bright colour, but the flavour is great. Split the leeks lengthways into four, wash and shred finely. Stir until melted, then cover with a lid. In a large pan bring the stock to the boil.
