Stilton and Leek Soup with Port

Ready in 1 hour

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1 c Half and half
Minced chives for garnish
1/2 ts Dried thyme, crumbled
(about one pound)
1/2 c Chopped carrot
6 oz Stilton cheese, crumbled
And pale green part of leek
1/2 c Finely chopped celery
1 Bay leaf
2 tb Unsalted butter
2 Russet potatoes
3 c Chicken broth
3 tb Tawny Port
1 c Finely chopped white
1 cl Large garlic clove, minced

Original recipe makes 4 Servings



In 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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