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Recipe: Leek,potato and stilton soup 1 January 2008
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1 January 2008
Leek, Potato & Stilton Soup 500g organic leeks, sliced & washed 500g organic potatoes, diced 75g butter, 1 litre vegetable ( or chicken) stock, hot +/- 100 – 150g stilton ( but not the rind) 150ml organic cream ( optional) Organic parsley chopped as garnish Cook the potatoes and leeks gently in the butter until the leeks are softened. Add the stock and simmer for 35 minutes. Purée in the food processor, then return to the pan, leaving it off the heat. Crumble in the stilton gently little by little, stirring until it has melted. Best to keep tasting it as you go and stop when your personal taste buds feel it is strong enough!. Finally, reheat gently and add the cream as appropriate. Serve garnished with a little parsley.