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Name: Stilton And Leek Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1/2 c Finely-chopped celery; 1 c Finely-chopped white and; 3 tb Tawny Port; or to taste; 1/2 c Finely-chopped carrot; 2 tb Unsalted butter; 1 c Half-and-half; 1 Bay leaf; 6 oz Stilton cheese; crumbled; 1/2 ts Dried thyme; crumbled; Leeks; 2 Russet; (baking) potatoes -; 3 c Chicken broth; 1 lg Garlic minced; Minced fresh chives; for

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INGREDIENTS

1/2 c Finely-chopped celery
1 c Finely-chopped white and
3 tb Tawny Port; or to taste
1/2 c Finely-chopped carrot
2 tb Unsalted butter
1 c Half-and-half
1 Bay leaf
6 oz Stilton cheese; crumbled
1/2 ts Dried thyme; crumbled
Leeks
2 Russet; (baking) potatoes -
3 c Chicken broth
1 lg Garlic ; minced
Minced fresh chives; for

Servings

INSTRUCTIONS

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. This recipe yields 6 to 8 servings. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9778 broadcast 03-02-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 Recipe by: John Ash

NOTES

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Stilton And Leek Soup

1/2 c Finely-chopped celery
1 c Finely-chopped white and
3 tb Tawny Port; or to taste
1/2 c Finely-chopped carrot
2 tb Unsalted butter
1 c Half-and-half
1 Bay leaf
6 oz Stilton cheese; crumbled
1/2 ts Dried thyme; crumbled
 Leeks
2 Russet; (baking) potatoes -
3 c Chicken broth
1 lg Garlic minced
 Minced fresh chives; for

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. This recipe yields 6 to 8  servings.    Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -  (Show # JA-9778 broadcast 03-02-1997) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    03-18-1997    Recipe by: John Ash

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Nutrition

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Serving Size: 1 Serving (467g)
Recipe Makes: 6 servings

Calories: 585
Calories from Fat: 502 (86%)

Amt Per Serving		% DV

	Total Fat 55.7g	74 %
	Saturated Fat 34.8g	174 %
	Monounsaturated Fat 15.3g
	Polyunsanturated Fat 2.1g
Cholesterol 165.5mg		51 %
Sodium 586mg		20 %
Potassium 435.6mg		11 %
Total Carbohydrate 14.5g		4 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 14.2g
Protein 9.5g		14 %
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.

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Calories per serving: 585

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