Foods: Potato, Leek and Stilton Soup
With most of a nation blanketed in sleet and cold temperatures, currently is a a undiluted day to prepare up a good pot of soup. Hand warming and essence enriching soup. We haven’t gotten any sleet here in Chester, not nonetheless anyways . . . though it is soppy and it is cold, and a prohibited play of soup is some-more than welcome.
Back home they giggle during me when we discuss it them which it’s cold here and which it’s -2 or -3. Cold to them is -27! we am blissful which it doesn’t get which cold here, though cold is relative. Cold to me is cold . . . and it doesn’t make a difference if it is -2 or -27. When you’re cold . . . you’re cold! End of.
This is a elementary soup which is rebuilt fast regulating elementary ingredients. Leeks, potatoes . . . unfeeling batch . . . and a Stilton which we have leftover from Christmas. It’s juicy and hits a mark ideally . . . with a small spirit of brilliance from a cheese, which tips it over from typical to unusual . . . good it does for me during any rate.
Equally during home in a mop as it is in a play . . . we similar to to pulp my scone over top. My ex trainer would call which being common.
I’m not bothered. we do not thoughts being common. I’m only happy we have soup . . . and a scone. So there!
*Potato, Leek and Stilton Soup*
Makes 4 to 6 servings
Proof certain which a humblest of mixture can be simply incited in to a little really special.
25g butter (2 TBS, scant)
2 middle leeks, trimmed, thinly sliced and cleared thoroughly
250g floury potatoes (the sort of potatoes we would use to make mash. 4 -5 middle potatoes)
(Peel and cut in to thick slices)
1/2 litres of prohibited uninformed unfeeling batch (generous 5 cups)
2 brook leaves, damaged in two
100ml singular thickk thickk cream or evaporated divert (scant half cup)
fine sea salt and belligerent white peppers to taste
125g Stilton cheese, peel private and crumbled (plus one more to serve) (1/2 cup)
Melt a butter in a vast saucepan over medium/low heat. Add a leeks. Cook, stirring occasionally, but browning until softened. Add a potatoes, batch and brook leaves. (I pulp a brook leaves somewhat to recover some-more flavour.) Season to ambience with excellent seasalt and white pepper.
Bring to a boil, cover and revoke to a simmer. Simmer for fifteen to twenty minutes, or until a potatoes have been good softened. Remove from a stove. Fish out and drop a brook leaves. Add a stilton and cream. Blitz with a hang blender, or in a unchanging blender (in multiform batches and with care) until smooth. Taste and regulate taste additive as desired.
Ladle in to exhilarated bowls. Crumble a little one more Stilton over any bowl. Serve.
Happy review Potato, Leek and Stilton Soup recipes, and suffer food and splash design strange here: The English Kitchen