Leek and Stilton Soup
A great alternative to leek and potato, this is a delicious thick soup with a real punch of Stilton. A great way to beat the winter blues. Just serve simply with fresh, granary bread.
Serves 6
Prep 30 minutes
Cook 45 minutes
Ingredients
8 leeks, trimmed, washed and finely chopped in a food processor
2 sticks of celery, roughly chopped
50g/2oz butter
1 x 15ml tbsp light and mild olive oil
1 large baking potato, peeled and diced
1.5l / 3 pt vegetable stock
150ml/ 1/4 pt Single cream
225g/8oz stilton, crumbled
Generous seasoning sea salt and ground black pepper
Method
- Gently sweat the shredded leek and celery in the butter and olive oil for 5 minutes to soften. Add the diced potato and stock. Bring to a gentle simmer. Cover and cook for 30 minutes.
- Whiz in batches in a food processor with the single cream, Stilton and seasonings to a coarse consistency. Top with strips of cooked leek and serve with warm crusty granary bread.
Choose small to medium leeks as these have the most tender texture
Pick firm, straight leeks with dark green leaves and white necks
Watch out for yellow or wilted leeks or those with cracked or bruised bulbs
