Leek & Stilton Cheese Soup
Yield
8 servingsPrep
10 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
leeks
|
*
|
| 1 | each |
onions
|
|
| 4 | ounces |
stilton cheese
grated |
*
|
| 1 | each |
vegetable stock cubes
|
*
|
| 4 | ounces |
butter
|
|
| 4 | ounces |
all-purpose flour
|
|
| 3 | pints |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
leeks
|
*
|
| 1 | each |
onions
|
|
| 115.6 | ml/g |
stilton cheese
grated |
*
|
| 1 | each |
vegetable stock cubes
|
*
|
| 115.6 | ml/g |
butter
|
|
| 115.6 | ml/g |
all-purpose flour
|
|
| 1.4 | l |
milk
|
*
|
Directions
Cut leek into small dice along with onion.
Melt butter in pan, add leek and onion.
Cook on low for 10 min.
Add flour and mix very well to form a thick paste.
Add milk slowly. Stirring continuously, simmer for 10 minutes.
Add in Stilton and stock cube, then liquidize.
