A delicious soup to include in a menu for your next dinner party.
From kitchen of our friend Amanda Jackson
Makes 6 servings
2 Tbsp butter
1 shallot (or onion) finely chopped
2 leeks, chopped
1 potato, diced
2 cups chicken stock
1 ½ cups 35% cream (or a little bit lighter with 10% cream)
salt & pepper to taste
1/8 tsp nutmeg
1 tsp lemon juice
2 oz Stilton cheese, crumbled (alternately use your favorite blue cheese)
Melt butter in a deep pot. Add shallot & leeks and sweat them until translucent. Add potatoes and chicken stock.
Simmer briskly until stock is reduced by half and potatoes are cooked. Puree in blender.
In a separate saucepan, simmer and reduce cream until it begins to thicken. Add to soup and bring to boil. Remove from heat and season with salt, pepper, nutmeg and lemon juice.
Pour into warm bowls and top each serving with crumbled stilton. (For extra flavor, I add some extra stilton into the soup at the same time as the cream)