Leek and Stilton Soup


 This recipe serves


  • 3 small leek Leeks, (bulb and lower leaf-portion), raw
  • 2 large onions Onions, raw
  • 1/4 cup butter Butter, without salt
  • 1 Tbs Dijon mustard Mustard, Dijon
  • 4 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • pinch freshly grated nutmeg
  • white pepper to taste Spices, pepper, white
  • 1/2 tsp dried dillweed Spices, dill weed, dried
  • 4 potato Potatoes, raw, flesh and skin
  • 250 ml 1/2 &1/2 cream, about 1 cup
  • 1/4 cup fresh dill, chopped Spices, dill weed, dried
  • freshly grated nutmeg Spices, nutmeg, ground
  • Stilton cheese, crumbled
  • or parmesan cheese, grated Cheese, parmesan, grated
  • or chevre cheese


Step 1

Clean leeks by first cutting them in half lengthwise. Cut off all tough parts of green leaves and discard. Separate remaiming green and white leaves and wash under cold running water to remove sand. Then,slice leeks into 1/2 " pieces. Coarsely chop onions

Step 2

Melt butter in heavy bottomed pot over medium heat. Stir in leeks and onions. Cook until soft, about 10 mins Blen in the mustard untilwell mixed. Add broth and nutmeg, pepper and dried dillweed. Cover and bring to boil. Meanwhile peel potatoes and cut into cubes ( about 4 cups) Add broth. Reduce heat to low.Simmer, stirring often, til potatoes are soft ( 30 minutes)

Step 3

Then, reserving broth, strain vegetables in a large sieve. Puree vegetables in at least 2 batches in a food processor/blender until smooth, adding some broth if needed. Combine puree and remaining broth in pan. Whisk together until blended. Stir in cream, if serving right away, and fresh dill. Heat until piping hot and then taste. If too thick thin with milk or broth

Step 4

To serve, spoon into heated bowlsand sprinkle with Stilton or grated parmesan


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