Stilton & Leek Soup with Port
Yield
6 cupsPrep
25 minCook
20 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
leeks
white and pale green part, finely chopped |
|
| 1 | each |
garlic cloves
large |
|
| ½ | cup |
celery
finely chopped |
|
| ½ | cup |
carrots
chopped |
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
thyme
crumbled |
*
|
| 2 | tablespoons |
butter, unsalted
|
|
| 2 | each |
russet potatoes
(about one pound) |
*
|
| 3 | cups |
chicken broth
|
|
| 1 | cup |
light cream (half&half)
|
|
| 6 | ounces |
stilton cheese
crumbled |
*
|
| 3 | tablespoons |
port wine
tawny |
|
| 1 | x |
chives
minced, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
leeks
white and pale green part, finely chopped |
|
| 1 | each |
garlic cloves
large |
|
| 118 | ml |
celery
finely chopped |
|
| 118 | ml |
carrots
chopped |
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
thyme
crumbled |
*
|
| 3E+1 | ml |
butter, unsalted
|
|
| 2 | each |
russet potatoes
(about one pound) |
*
|
| 7.1E+2 | ml |
chicken broth
|
|
| 237 | ml |
light cream (half&half)
|
|
| 173.4 | ml/g |
stilton cheese
crumbled |
*
|
| 45 | ml |
port wine
tawny |
|
| 1 | x |
chives
minced, for garnish |
*
|
Directions
In a large saucepan cook the leek, the garlic, the celery and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring for 5 minutes, or until the vegetables are softened.
Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender.
Discard the bay leaf and in a blender, purée the soup in batches.
Transfer the purée to the cleaned pan and stir in the half and half.
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 and pepper to taste.
(Do not let the soup boil) Serve the soup garnished with the chives.
