Foods: Potato, Leek and Stilton Soup
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With most of the nation blanketed in sleet and cold temperatures, currently is a the undiluted day to cook 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 at 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 have 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 the Stilton which we have leftover from Christmas. It’s juicy and hits the mark ideally . . . with a small spirit of brilliance from the cheese, which tips it over from typical to unusual . . . good it does for me at any rate.
Todd likes to have his with a integrate slices of thick white bread . . . we cite crackers . . . though we additionally adore it with a good scone or two.
Equally at 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 the 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 have 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 the butter in a vast saucepan over medium/low heat. Add the leeks. Cook, stirring occasionally, but browning until softened. Add the potatoes, batch and brook leaves. (I pulp the brook leaves somewhat to recover some-more flavour.) Season to ambience with excellent seasalt and white pepper.
Bring to the boil, cover and revoke to a simmer. Simmer for fifteen to twenty minutes, or until the potatoes have been good softened. Remove from the stove. Fish out and drop the brook leaves. Add the 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.
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