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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 8 |
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This came from blitzing the remainders of a mushroom, leek, potato and blue cheese vegetable dish. I cooked it in a slow cooker but I'm sure it could be sucessfully adapted to be cooked on the hob. This makes a rather thick soup, add more stock after liquidising if you want it thinner. The following day - This was a great creamy consistency for soup as soon as it was cooked, however I've just cooled it overnight and reheated it and I have to say that the consistency is too thick for soup (however would make a great mushroom and blue cheese sauce for steak) so if you intend to chill it in my opinion you will need to reduce it with some more chicken stock. Ingredients:
3 leeks, finely sliced and rinsed |
1 tablespoon olive oil |
4 potatoes, peeled and sliced |
500 g chestnut mushrooms, cleaned and sliced |
2 garlic cloves |
1 teaspoon dried thyme |
3 cups chicken stock |
salt |
pepper |
1/2 cup double cream |
90 g blue cheese, grated |
Directions:
1. Heat the oil in a large pan.
2. Fry the leeks gently for 5 mins then add the garlic, thyme and salt and pepper, gently fry for another 5 minutes.
3. Par boil the potatoes for approximately 7 minutes.
4. Put the potatoes, leeks and mushrooms into the slow cooker.
5. Add the stock and cook on low for approx 7 hours.
6. Add cream and cheese 15 minutes before end of cooking time and turn cooker onto high.
7. Liquidise in a blender and check seasoning before serving.
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