Try this Stilton and Leek Soup with Port recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan cook the leek, the garlic, the celery and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring for 5 minutes, or until the vegetables are softened. Add the potatoes, peeled and sliced thin, and the broth and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender, puree the soup in batches. Transfer the puree to the cleaned pan and stir in the half and half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth and whisk in the Port and salt and pepper to taste. (Do not let the soup boil) Serve the soup garnished with the chives. Makes about six cups. Source: Gourmet magazine. Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 17:33:31 -0400 From: Bill
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 580 | ||
Calories from Fat: 440 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.9g | 65 % | |
Saturated Fat 30.6g | 153 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 136.4mg | 42 % | |
Sodium 776mg | 27 % | |
Potassium 750.8mg | 20 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 26.1g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 580
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