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 shallot finely chopped
- 2 leeks thinly sliced
- 1 potato peeled and diced
- 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 recipe
- Peel and finely chop shallots and cut off green parts of leeks and slice white parts of leeks; make sure that there is no sand between layers
- Melt butter in soup pot and sauté shallots and leaks in butter until leeks are translucent
- Peel and cut potato in cubes and add potato, chicken broth and simmer until potato is soft, about 15-20 minutes.
- Puree in 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 cream and stilton 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.
