Alderney Leek And Stilton Soup
Alderney Leek and Stilton Soup is a classic dish from the Channel Islands, known for its rich and creamy flavor. This soup is perfect for a cozy night in or as a starter for a special dinner.
Ingredients
- 2 leeks, sliced
- 2 tablespoons butter
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 6 oz Stilton cheese, crumbled
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat. Add the leeks and cook until softened, about 5 minutes.
- Pour in the broth and bring to a simmer. Cook for 15 minutes.
- Stir in the heavy cream and Stilton cheese. Cook for an additional 10 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches until smooth.
- Serve hot, garnished with a sprinkle of crumbled Stilton cheese and a drizzle of cream, if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 18g
Supplies
Large pot Immersion blender or regular blender
Tools
Cutting board Knife Wooden spoon
Serving suggestions
Serve the Alderney Leek and Stilton Soup with a side of crusty bread or a simple green salad for a complete meal.
Tips & tricks
For a vegetarian version, use vegetable broth instead of chicken broth.
Cost
$15