Stilton and Leek Soup with Port

* Exported from MasterCook *

Stilton and Leek Soup with Port

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Finely chopped white
And pale green part of leek
1 cl Large garlic clove, minced
1/2 c Finely chopped celery
1/2 c Chopped carrot
1 ea Bay leaf
1/2 ts Dried thyme, crumbled
2 tb Unsalted butter
2 ea Russet potatoes
(about one pound)
3 c Chicken broth
1 c Half and half
6 oz Stilton cheese, crumbled
3 tb Tawny Port
Minced chives for garnish

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.
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. Discard the bay leaf and in a blender, puree the soup in
batches. Transfer the puree to the cleaned pan and stir in the half
and half. 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. Makes about six cups. Source:
Gourmet magazine.

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