ITALIAN LEEK AND STILTON SOUP

ITALIAN LEEK AND STILTON SOUP image

Yield 4-5 large bowls

Number Of Ingredients 9

3 large leaks
3-4 large russet baking potatoes
100 grams stilton blue cheese
6 slices Panchetta bacon
8-10 oyster mushrooms
1 carton chicken stock
black pepper
butter
Heavy cream

Steps:

Saute the whites of 3 large leaks in a bit of butter,and black pepper. When soft, deglaze with a carton of 5chicken stock. Add diced potatoes and let it simmer. In a side pan cook some Panchetta bacon and chopped oyster mushrooms together. After the potatoes are soft add 100 grams of stilton blue cheese and give the whole thing a quick go with the hand mixer so it is mostly blended but still a bit chunky. Add 1/2 liter of heavy cream, panchetta and the mushrooms. Let it simmer for an hour or so. May be reheated easily. Do not add any salt. The oyster mushrooms, bacon, cheese and stock are all salty by them selves. For a deeper flavour and colour add a can of dark beer near the end of the process.