Cream of Leek Soup With Stilton |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe is from the R.S.V.P. section of a September 1978 issue of Bon Apetit magazine. The recipe is from Fenton's restaurant in Toranto. The addition of the Stilton cheese makes a delicious and unusual soup. Ingredients:
1 tablespoon butter |
1 tablespoon shallot, finely chopped |
2 cups leeks, coarsely chopped |
1/2 cup peeled and diced potato |
2 cups chicken stock, heayed |
1 1/2 cups heavy cream |
1/8 teaspoon nutmeg |
salt, to taste |
white pepper, to taste |
lemon juice, to taste |
2 ounces stilton cheese, crumbled |
Directions:
1. Melt butter in 2-quart saucepan.
2. Add shallots and leeks, cover and cook over medium heat until translucent.
3. Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
4. Place in blender or food processor and puree; return to 2 quart pan.
5. In 1 quart saucepan, bring cream to a gentle boil over medium heat.
6. Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
7. Add to leak-potato mixture and bring to a boil.
8. Add nutmeg, then salt, pepper, and lemon juice to taste.
9. Pour into individual bowls and top with crumbled Stilton cheese.
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