Now that hot weather is here, I’m looking for food to make that doesn’t require me to turn on the oven. You may think that soup is cold weather food, but when this soup is chilled, it magically changes it’s name to vichyssoise and is a lovely starter on a hot day.
This time, I used milk with just a bit of cream instead of all cream and increased the potato count to two to compensate and still have this end up as a smooth and creamy soup. And I completely removed the Stilton cheese, because to me, that stuff tastes like old socks and it smells a little worse. Garnishing the soup with chives would look amazing and taste so much better.
Here’s some of the ingredients you need:
Here’s the soup, progressing.
Sliced leeks, ready for washing:
Sweating the leeks and shallots:
Leeks, shallots, potatoes and stock, ready to be cooked.
All the vegetables with the milk and spices added.
This recipe came from a Toronto restaurant called Fenton’s and was clipped out of the Globe and Mail newspaper.
Cream of Leek Soup with Stilton
1 Tbsp. butter
1 shallot, minced
3 leeks, washed and chopped
1 medium potato, peeled and chopped
2 cups chicken stock
1-1/2 cups 35% cream
salt to taste
ground white pepper
squeeze of lemon juice
2 oz. Stilton cheese
Melt butter in a pot. Add shallots and leeks and sweat for 3 – 5 minutes, until translucent. Add potatoes and stock and boil lightly until potato is tender, about 10 – 15 minutes. Pour into blender and mix until roughly smooth. In a separate saucepan, heat and reduce the cream until it begins to thicken. Add leek mixture and bring to a boil. Take off heat and add seasonings to taste. Put into bowl and sprinkle with Stilton.
Quarter lengthwise and soak cut leeks in warm salty water 5 – 20 minutes, then swish and rinse under running water.