Best Italian Leek And Stilton Soup Recipes

Potato, leek and stilton soup image

Provided by delicious. magazine

Yield Serves 6

Number Of Ingredients 7

25g butter
2 medium (about 400g) leeks, washed and thinly sliced
250g floury potatoes, such as maris piper
1.2 litres fresh vegetable stock, hot
2 bay leaves
100ml single cream
125g stilton, rind cut off and crumbled, plus extra to serve

Steps:

Melt the butter in a large saucepan. Add the leeks and cook for 5 minutes, stirring now and then, until softened but not browned.
Cut the potatoes into thick slices and add to the pan with the vegetable stock and bay leaves. Season to taste with salt and freshly ground white pepper. Cover with a lid, bring to the boil, then reduce the heat slightly. Simmer for 15 minutes or until the potatoes are very soft. Remove from the heat.
Stir the cream and stilton into the hot soup, then discard the bay leaves. Blend with a stick blender (or in batches in a blender), until smooth. Taste and adjust the seasoning if necessary.
Divide the soup between warmed soup bowls and sprinkle with extra Stilton and black pepper, to serve.

Nutrition Facts : Calories 207kcals, Fat 14.3g (9.1g saturated), Protein 8.3g, Carbohydrate 11.4g (3.7g sugars)

Cream of Leek Soup With Stilton image

Provided by Leslie in Texas

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon butter
1 tablespoon shallot, finely chopped
2 cups leeks, coarsely chopped
1/2 cup peeled and diced potato
2 cups chicken stock, heayed
1 1/2 cups heavy cream
1/8 teaspoon nutmeg
salt, to taste
white pepper, to taste
lemon juice, to taste
2 ounces Stilton cheese, crumbled

Steps:

Melt butter in 2-quart saucepan.
Add shallots and leeks, cover and cook over medium heat until translucent.
Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
Place in blender or food processor and puree; return to 2 quart pan.
In 1 quart saucepan, bring cream to a gentle boil over medium heat.
Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
Add to leak-potato mixture and bring to a boil.
Add nutmeg, then salt, pepper, and lemon juice to taste.
Pour into individual bowls and top with crumbled Stilton cheese.

Nutrition Facts : Calories 470.4, Fat 41.6, SaturatedFat 25.4, Cholesterol 144.1, Sodium 434, Carbohydrate 17.1, Fiber 1.2, Sugar 4, Protein 9

Leek, Potato and Stilton Soup image

Provided by English_Rose

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 7/8 liters vegetable stock
4 leeks, sliced
4 potatoes, peeled and chopped
75 g Stilton cheese
salt & freshly ground black pepper
150 ml single cream
chopped parsley, to garnish
crusty bread, to serve

Steps:

In a large pan bring the stock to the boil. Add the leeks and potatoes. Return to the boil and cook over medium heat for 30 minutes.
Blend the soup until smooth in a jug blender or food processor or using a hand-blender. Crumble in the Stilton cheese and blend again.
Season the soup with salt and freshly ground pepper. Add the cream and blend until well-mixed.
Re-heat the soup until piping hot. Serve garnished with parsley with crusty bread on the side.

Nutrition Facts : Calories 236.5, Fat 8.5, SaturatedFat 5.3, Cholesterol 25.2, Sodium 204.4, Carbohydrate 34.4, Fiber 4.2, Sugar 3.5, Protein 7.1

Leek and Stilton Soup with Port image

Yield Makes about 6 cups, serving 6

Number Of Ingredients 13

1 cup finely chopped white and pale green part of leek, washed well and drained
1 large garlic clove, minced
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 tablespoons unsalted butter
2 russet baking potatoes (about 1 pound)
3 cups chicken broth
1 cup half-and-half
6 ounces Stilton, crumbled (about 1 1/2 cups)
3 tablespoons Tawny Port, or to taste
minced fresh chives for garnish

Steps:

In a large saucepan cook the leek, 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 purée the soup in batches. Transfer the purée 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.