Leek and stilton soup
This is a winter soup essentially, but perfect for using up the Stilton that is always left over at Christmas. You will see that I suggest coarsely grating the Stilton. I find crumbling unsatisfactory, as it is sticky and gets under the nails! It is worth infusing the milk, if you have time, with the bay leaves and nutmeg.
- Cut the leeks into four lengthways and shred finely on the diagonal. Wash and drain thoroughly.
- Measure the milk into a small saucepan, heat until hand hot over a low heat, then add the bay leaves and a grating of nutmeg. Cover the pan and simmer very gently to infuse the flavours for about 10 minutes.
- Melt the butter in a pan, add the flour and cook for a few moments. Add the strained hot milk, stirring well, then add the stock. Stir in the leeks, season (using very little salt because of the salty cheese) and bring to the boil. Simmer for a few minutes, then add the cheese and stir well. Cover and simmer over a low heat for 15 minutes until the leeks are tender.
- Check the seasoning. If the soup is a little too thick, thin down with milk or stock. Served with a little added single cream, and garnish with freshly chopped parsley or chives.
AGA: At step 3, cover, bring to the boil and transfer to the Simmering Oven for about 15 minutes or until the leeks are tender.
PREPARING AHEAD: The soup can be made, quickly cooled and stored in the fridge for up to 2 days. You could also cool, pack and freeze the soup at the end of step 3 for up to 1 month.
TIP: It is really worthwhile infusing the milk, if you have time, with the bay leaves and nutmeg, as it gives a lovely flavour to the milk.
This recipe is taken from: Christmas Collection