Recipe - Stilton And Leek Soup With Port

1 cup Finely chopped white
And pale green part of leek
1 cl Large garlic clove, minced
One half cup Finely chopped celery
One half cup Chopped carrot
1 Bay leaf
One half teaspoon Dried thyme, crumbled
2 tablespoon Unsalted butter
2 Russet potatoes
(about one pound)
3 cup Chicken broth
1 cup Half and half
6 ounce Stilton cheese, crumbled
3 tablespoon 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 cut or sliced up 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.
Posted to MCRecipe Digest V1 #236

Date: Tue, 08 Oct 1996 17:33:31 0400

From: Bill gfx4tv@acy.digex.net