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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I found this recipe in one of my old recipe books. Had to make it again to remind myself why I kept the recipe - creamy, cheesy, more-ish. Ingredients:
2 ounces butter |
1 onion |
1 leek, chopped |
1 large potato, diced small |
1 tablespoon plain flour, heaped |
1 pint vegetable stock |
5 fluid ounces dry cider |
4 ounces stilton cheese, grated or diced small |
10 fluid ounces milk |
1 tablespoon double cream |
salt and pepper, to taste |
Directions:
1. Melt butter in pan.
2. Add onion, leek and potato.
3. Cook with lid on for 5-10 minutes.
4. Stir in flour and gradually pour in the cider.
5. Add stock, cover pan and simmer for 30 minutes.
6. Add milk and stilton.
7. Stir until cheese has melted but do not allow to boil.
8. Liquidise soup.
9. Add cream.
10. Season to taste.
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