WATERCRESS AND STILTON SOUP

WATERCRESS AND STILTON SOUP image

Yield 6 servings

Number Of Ingredients 11

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2 tablespoons butter
2 medium leeks, white parts only, washed well and thinly sliced
Coarse salt
Freshly ground white pepper
4 cups vegetable or chicken stock
2 baking potatoes, peeled, quartered
2 bunches watercress, washed, tough stems removed, coarsely chopped
1 cup half-and-half or whipping cream
2-3 ounces Stilton cheese, crumbled
A few sprigs watercress
Chopped toasted pecans, for garnish

Steps:

1. Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the stock and potatoes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 25 to 30 minutes. Stir in the watercress and cook until wilted but bright green, 2 to 3 minutes. 2. Carefully transfer to a blender or food processor in batches and puree until smooth. Strain through a coarse sieve into a clean saucepan and bring to a gentle simmer. 3. Stir in half-and-half and cheese until the cheese is melted. Adjust the seasoning. Garnish with sprigs of watercress and pecans. Each of 6 servings: 217 calories; 540 mg. sodium; 41 mg. cholesterol; 12 grams fat; 8 grams saturated fat; 19 grams carbohydrates; 7 grams protein; 2 grams fiber.