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Leek and Stilton Soup

Okay, here are two Leek and Stilton soup recipes, first is the more refined, one fit to print, second is the original.

Leek and Stilton soup

 1 very large leek, trimmed and thinly sliced, white part only

1 tbsp. butter

1 tbsp. olive oil

3 medium new or red bliss potatoes, thinly sliced

4 cups chicken broth

1/2 cup Stilton cheese, crumbled

1/2 cup cream

1/4 tsp. dried thyme

1/4 tsp. tarragon

Dash of green Tabasco sauce

Salt and white pepper to taste

Minced scallion (green onion) for garnish

 

Saute the leek in butter and oil until it is tender, maybe five

minutes.  Add the potatoes and herbs and broth and let simmer, covered,

until the potatoes are very tender.  Strain out half of the solids and put

in a blender with a half

cup of the broth.  Blend until smooth and return to the pan with the

remaining broth.  Add the cheese and let simmer gently for ten

minutes.  Add the cream and let simmer, not boil, for another three minutes.

  Serve with the garnish.

 

Here's the original, as I recall...

I got a gigantic leek, I mean, one of biblical size, and sliced the

white and pale green parts up very thinly, so they fell apart.  I auteed

them until limp in really good olive oil.  I sliced up three potatoes very

thinly.   I took a quart of good chicken stock and put the limp leeks

and potatoes and some thyme and ground pepper and tarragon in it and let

it cook until the potatoes were falling apart.  Now, most recipes would

have you blend this until smooth.  I like chunks, so I didn't do that.  I

added some cream and let it simmer for three minutes plus or minus four minutes

and then added a half cup of stilton cheese and stirred until it had all

dissolved.  Then, I invited company who brought a wonderful 1985

Graves to accompany the soup, and all was perfect.

Enjoy,

Dan



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