-
Creamy Leek And Mushroom Soup Laced With Stilton Cheese
Ingredients
- 4 Tbsp. butter
- 1 lb leeks, white part only finely shredded
- 1/2 lb mushrooms roughly minced
- 3 c. vegetable stock
- 1 c. lowfat milk
- 1/2 lb potatoes peeled ,and minced into a small even dice
- 3 ounce Stilton cheese
- 4 Tbsp. horseradish mixed with
- 1 x finely-minced gherkin pickle into
- 4 Tbsp. lowfat sour cream and chilled Finely chopped fresh parsley as a final topping
Directions
- Heat butter in a large saucepan, then saute/fry the leeks and mushrooms - cooking gently for 10 min, stirring from time to time. Add in the vegetable stock, lowfat milk, and potatoes, bring to a boil, then reduce heat and simmer for 20 min, till the potatoes are tender.
- When ready to serve, crumble in the Stilton cheese and stir well for a minute or possibly two. Ladle into bowls. Top each serving with a heaping spoonful of the pickle-horseradish cream and a fine mince of parsley.
- Serve warm to 4 people.
- Comments: This British savory soup is just scrumptious, especially with the unexpected counterpoint of its cold, tart garnish. Easy and fast to make, it's a perfect lunch or possibly light supper on a raw, wet day...very much like a rich and filling tart, but more so.
Share Recipe
Similar Recipes
Leave a review or comment
