Stilton and Leek Soup with Port
1 c Finely chopped white And pale green part of leek 1 cl Large garlic clove, minced 1/2 c Finely chopped celery 1/2 c Chopped carrot 1 ea Bay leaf 1/2 ts Dried thyme, crumbled 2 t...
Ingredients
- 1cup finely chopped white
- 1/2cup finely chopped celery
- 1/2cup chopped carrot
- 1ea bay leaf
- 1/2tsp dried thyme, crumbled
- 2tbsp unsalted butter
- 2ea russet potatoes
- 1cup half and half
Directions
- 1
1 c Finely chopped white And pale green part of leek 1 cl Large garlic clove, minced 1/2 c Finely chopped celery 1/2 c Chopped carrot 1 ea B
- 2
Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tend
- 3
Discard the bay leaf and in a blender, puree the soup in batches
- 4
Transfer the puree to the cleaned pan and stir in the half and half
- 5
Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth and whisk in the Port and salt
- 6
Do not let the soup boil) Serve the soup garnished with the chives
- 7
Makes about six cups
- 8
Source: Gourmet magazine.