I used left over Stilton cheese to make this velvety smooth ‘Stilton Vichyssoise”. Don’t have any? Just buy a little piece, just enough for the soup and to top a couple of slices of crostata and you will have created a wonderful combination.
Ingredients
- 1 tbsp unsalted butter
- 1 medium shallot finely chopped
- 2 whole leeks white parts only
- 1 whole potato
- 1 1/2 cups chicken stock
- 1/2 cup whipping cream
- 2 oz stilton cheese
- 1/2 juice of 1/2 lemon
- 2 slices baguette/person toasted
- 1 tsp stilton cheese/per Crostata
Instructions
- Gather all ingredients before starting the recipe
- Peel and finely chop 1 medium shallotcut off green parts of 2 whole leeks and slice white parts of leeks; carefully rinse to make sure that there is no sand between layers.
- Melt 1 tbsp unsalted butter in soup pot and sauté shallots and leeks in butter until leeks are translucent.
- Peel and cut 1 whole potato in cubes and add the potato, add 1 1/2 cups chicken stock and simmer until potato is soft, about 15-20 minutes.
- Purée the soup in a blender and return to soup pot and allow to cool if not serving immediately, add juice of one half of a lemon.
Final Prep
- Reheat soup, do not boil and add 1/2 cup whipping cream 2 oz stilton cheese and stir with a whisk to blend evenly.
Serving
- Serve soup in a small bowl with 2 slices of toasted baguette spread with a teaspoon full of soft stilton cheese.
