Leeks
Turchett, Peggy
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Leek and Potato Soup with Stilton,
Port and Sage

"Of soup and love, the first is best."
~ Spanish Proverb

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Still Life of Onions, Leeks and Shallots
Giclee Print
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1/2 stick (1/4 cup) unsalted butter
White part of 2 leeks, chopped and washed well
1 onion, chopped
1 garlic clove, minced
3 cups chicken stock
1 1/2 pounds boiling potatoes (about 3)
peeled and diced
1 1/2 cups heavy cream
1 teaspoon crumbled dried sage
1/2 teaspoon salt
White pepper to taste
1/4 cup Tawny Port
2 tablespoons minced fresh sage
1/4 pound Stilton, crumbled

In a kettle melt the butter over low heat, add the leeks, onion, and
garlic, and cook the mixture, covered with a buttered round of wax
paper and a lid, stirring occasionally, for 15 to 20 minutes, or until
the onion is softened. Add the stock and potatoes, simmer the mix-
ture, covered, for 15 minutes, or until the potatoes are tender.
In a blender or food processor purée the soup in batches. Return the
purée to the kettle, stir in the cream, dried sage, salt and white pepper
and reheat the soup over low heat. Divide the soup among 6 heated
bowls and top it with the Port, fresh sage, and the Stilton.
Makes about 7 cups, serving 6.

Featured archive recipes:
Belgian Leek Soup
Leek and Potato Pistou
Leek, Potato and Sausage Soup
Potato Onion Soup, Irish Style
 

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