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.

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  • Course Cream Soup, Soup
  • Cuisine French
  • Keyword Delicious, Elegant
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Servings Prep Time Cook Time
6 people 15 minutes 30 minutes
Passive Time Total Time
45 minutes
Degree of Difficulty
Easy
Ingredients
  • 1 tbspn 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
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
  2. 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
  3. Melt butter in soup pot and sauté shallots and leaks in butter until leeks are translucent
  4. Peel and cut potato in cubes and add potato, chicken broth and simmer until potato is soft, about 15-20 minutes.
  5. 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
  1. Reheat soup, do not boil and add cream and stilton and stir with a whisk to blend evenly
Serving
  1. Serve soup in a small bowl with 2 slices of toasted baguette spread with a teaspoon full of soft stilton cheese.

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