8 leeks, trimmed, washed and finely chopped in a food processor
2 stalks celery, roughly chopped
2 stalks celery, roughly chopped
3 pints vegetable stock
1/2 cup light cream
8 ounces Stilton cheese, crumbled
Sea salt, to taste
Freshly ground black pepper, to taste
Julia Child’s Welsh Leek and Stilton Soup
Instructions
Gather the ingredients.
In a large pan over medium heat, place the butter and olive oil. Carefully melt the butter, taking
care not to burn.
Add the finely shredded leeks and the chopped celery and sweat together for about 5 to 7 minutes, or
until soft and partially cooked.
Add the diced potato and the stock.
Bring the soup up to a gentle simmer. Cover with a lid and cook for 30 minutes.
Remove the pan from the heat and allow the soup to cool for 5 minutes.
Whiz the cooled soup in batches in a food processor to create a smooth soup. Add the single cream,
the Stilton and blend again.
Strain the soup through a sieve back into the pan and push through any lumps. Gently simmer the soup
for 5 minutes to reduce and thicken it slightly.
Pour the soup into warmed soup bowls or plates, sprinkle with a few finely shredded pieces of leek
or chopped chives.
Serve with chunky whole grain bread and real butter on the side and enjoy.
Taste soup, and add salt and pepper as needed, then remove the bay leaf.