Velvety Stilton Vichyssoise


 This recipe serves 6


  • 1 cup finely chopped,cleaned leeks, white parts only
  • 1/2 cup finely chopped onions Onions, raw
  • 1/4 cup unsalted butter Butter, without salt
  • 1 quart chicken stock Soup, stock, chicken, home-prepared
  • 2 cups diced pared potatoes Potatoes, raw, flesh and skin
  • 1/4 tsp salt Salt, table
  • pinch freshly ground pepper
  • 2 cups buttermilk Milk, buttermilk, fluid, cultured, lowfat
  • 4 oz stilton cheese, finely crumbled ( about 3/4 cup)
  • 2 Tbs chiffonade scallion tops
  • 1/4 cup white wine Alcoholic beverage, wine, table, white
  • 1/8 cup finely crumbled stilton for garnish


Step 1

Saute leek and onions in a Dutch oven over a low heat until soft and golden, about 15 mins. Stir in stock,potatoes, salt and pepper. Heat to boiling; reduce heat. Simmer, uncovered until potatoes are fork tender, about 20 mins. Add the first amount of cheese to hot soup and puree, 2 cups at a time in a blender or food processor until smooth. Refrigerate covered, until very cold, about 4 hours. Stir in buttermilk just before serving. Garnish with the crumbled cheese and scallions


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