Maybe he’ll make this leek and stilton soup for dinner on a cold night in the near future. It’s from Fenton’s restaurant, which was our favourite fancy place until it closed, many years ago. This soup, alone, was worth the trip downtown.
The only hard part in the recipe is cleaning the leeks, which can be pretty sandy. I don’t think we used the parsley last time we made it, and we definitely used nutmeg from a jar, instead of fresh grated.
Creamy Leek and Stilton Soup
- 2 cups diced peeled potato
- 2 tbsp freshly chopped parsley (optional)
- 5 cups chicken stock
- 4 medium leeks
- 1 tbsp finely chopped shallots or 1/2 clove garlic, crushed
- 1/4 cup butter
- 1 tsp lemon juice
- Freshly grated nutmeg
- Salt and white pepper
- 1/4 cup table cream (optional)
- 8 oz. Stilton cheese
- Cook potato and parsley in stock until very soft, about 20 minutes.
- Meanwhile, chop the white part of the leeks. They should measure about 2 cups.
- Cook leeks and shallots in butter until soft, about 5 minutes.
- Purée in a food processor or blender along with soft potato mixture.
- Add lemon juice, nutmeg, salt and pepper.
- Taste and add cream if you like.
- Heat through and serve in individual soup bowls with a little cheese crumbled over top.