Stilton & Leek Soup with Port
Submitted by longbear
Velvety leek and potato soup with crumbled Stilton cheese melted in and a splash of tawny port for warmth. A rich, quintessentially English starter ready in 45 minutes.
YIELD
6 cupsPREP
25 minCOOK
20 minREADY
45 minThere are few things more English than a bowl of Stilton soup, and this one does the grand old cheese proper justice.
Leeks, potato, celery, and carrot simmer in chicken broth with bay leaf and thyme, then get blitzed into a silky puree. Half and half goes in for body, then crumbled Stilton gets whisked through until the whole pot turns creamy, tangy, and impossibly smooth.
A few tablespoons of tawny port at the end add a deep, raisin-y warmth that pairs with the blue cheese like they were made for each other. Which, frankly, they were.
Chef Tips
- Do not let the soup boil after adding the Stilton. High heat will make the cheese grainy and separate. Keep it at a gentle simmer and whisk steadily.
- Use only the white and pale green parts of the leek. The dark green tops are tough and can give the soup a bitter edge.
- Tawny port works best here. Ruby port is fruitier and younger, but tawny has that oxidized, nutty character that melds with the Stilton beautifully.
- A scattering of fresh chives on top isn’t just for looks. Their mild onion bite cuts through the richness of every spoonful.
Ingredients
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.
Comments
