Welsh Leek and Stilton Soup
Ring the changes on a classic Welsh leek and potato soup with the addition of a little Stilton cheese in this easy recipe to make a delightful soup.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 2oz. butter
- 1tbsp. olive oil (light and mild)
- 8leeks (trimmed, washed and finely chopped in a food processor)
- 2stalks celery (roughly chopped)
- 1large baking potato (peeled and diced)
- 3pints vegetable stock
- ¼pint light cream (or single cream)
- 8oz. Stilton cheese (crumbled)
- Sea salt, to taste
- Ground black pepper, to taste
Instructions
Step 1
Gather the ingredients.Step 2
In a large pan over medium heat, place the butter and olive oil. Carefully melt the butter, taking care not to burn.Step 3
Add the finely shredded leeks and the chopped celery and sweat together for about 5 to 7 minutes, or until soft and partially cooked.Step 4
Add the diced potato and the stock.Step 5
Bring the soup up to a gentle simmer. Cover with a lid and cook for 30 minutes.Step 6
Remove the pan from the heat and allow the soup to cool for 5 minutes.Step 7
Whiz the cooled soup in batches in a food processor to create a smooth soup. Add the single cream, the Stilton and blend again.Step 8
Strain the soup through a sieve back into the pan and push through any lumps. Gently simmer the soup for 5 minutes to reduce and thicken it slightly.Step 9
Pour the soup into warmed soup bowls or plates, sprinkle with a few finely shredded pieces of leek or chopped chives.Step 10
Serve with chunky whole grain bread and real butter on the side and enjoy.