Leek And Stilton Soup With Port
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Garlic (clove, minced)1 cup
Celery (finely chopped)1 cup
Carrot (finely chopped)1
Bay Leaf1 tsp
Dried Thyme (crumbled)2 tbsps
Unsalted Butter3 cups
Chicken Broth1 cup
Half-And-Half3 tbsps
Tawny Port (to taste)Directions:
1
In a large saucepan cook the leek, 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
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 tender
3
Discard the bay leaf and in a blender purée the soup in batches
4
Transfer the purée 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 and pepper to taste
6
(Do not let the soup boil
7
) Serve the soup garnished with the chives
8
In a large saucepan cook the leek, 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
9
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
10
Discard the bay leaf and in a blender purée the soup in batches
11
Transfer the purée to the cleaned pan and stir in the half-and-half
12
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
13
(Do not let the soup boil
14
) Serve the soup garnished with the chives