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Stilton and Leek Soup with Port

Stilton and Leek Soup with Port is built on Celery, Carrot, Unsalted Butter, Chicken Broth, and Stilton Cheese Crumbled. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 2 tbsp
• 3 cup
• 6 oz

Method (preview)

1. 1

   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.

2. 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. 3

   Discard the bay leaf and in a blender, puree the soup in batches.

4. 4

   Transfer the puree to the cleaned pan and stir in the half and half.

5. 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. (Do not let the soup boil) Serve the soup garnished with the chives.

6. 6

   Gourmet magazine.