Leek Soup with Blue Cheese (4)


Leeks are plentiful during the winter months and this leek soup is a great way to use them.This recipe is from ” Moro East” by Sam and Sam Clark. If you have some Picos de Europa cheese ( which you might find in a Spanish delicatessan such as Brindisi in London, or El Colmado in Bristol) use it, but Stilton or Roquefort work well too.

Leek Soup with Blue Cheese (4)
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Leek Soup with Blue Cheese (4)
Print Recipe
  1. Seperate the light greeen tops from the whites of the leeks and whizz the green tops in a food processor.Thinly slice the white part of the leeks.
  2. Heat the olive oil and butter over a medium high heat in a large saucepan. When the butter foams add the leeks and a good pinch of salt. Cover and cook for 10 minutes, stirring often, until softened.
  3. Reduce the heat to medium and add the potatoes, garlic, nutmeg and rosemary. Cook uncovered for 20 minutes more, stirring often.
  4. When the potatoes are soft and the leeks sweet mash well with a potato masher . Add the hot stock until the soup is as thick as you like it. Bring to the boil, season with salt and pepper and stir in the parsley.
  5. Serve in bowls, crumbling the cheese over the top.
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