Creamy Leek And Mushroom Soup Laced With Stilton Cheese Recipe - Cooking Index
Creamy Leek And Mushroom Soup Laced With Stilton Cheese Recipe - Cooking Index
This British savory soup is just scrumptious, especially with the unexpected counterpoint of its cool, tart garnish. Easy and fast to make, it's a perfect lunch or light supper on a raw, wet day...very much like a rich and filling tart, but more so.
Courses: Soup| 4 tablespoons | 60ml | Butter |
| 1 lb | 454g / 16oz | Leeks, white part only - finely shredded |
| 1/2 lb | 227g / 8oz | Mushrooms - roughly chopped |
| 3 cups | 711ml | Vegetable stock |
| 1 cup | 237ml | Milk |
| 1/2 lb | 227g / 8oz | Potatoes - peeled ,and |
| Chopped into a small even dice | ||
| 3 oz | 85g | Stilton cheese |
| Garnish | ||
| 4 tablespoons | 60ml | Horseradish - mixed with |
| 1 | Finely-chopped gherkin pickle - into | |
| 4 tablespoons | 60ml | Sour cream - and chilled |
| Finely minced fresh parsley - as a final topping |
Melt butter in a large saucepan, then saute the leeks and mushrooms -- cooking gently for 10 minutes, stirring from time to time. Add the vegetable stock, milk, and potatoes, bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.
When ready to serve, crumble in the Stilton cheese and stir well for a minute or two. Ladle into bowls. Top each serving with a heaping spoonful of the pickle-horseradish cream and a fine mince of parsley.
Serve hot to 4 people.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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