Leek and potato soup w/stiliton, port, and sage l
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 2 | Leek,white part,chop | |
| 1 | Onion,chop | |
| 1 | Garlic clove,mince | |
| 3 | cups | Chicken stock |
| 1½ | pounds | Potato,boiling,peel,dice |
| 1½ | cup | Heavy cream |
| 1 | teaspoon | Sage,dried |
| ½ | teaspoon | Salt |
| White pepper | ||
| ¼ | cup | Tawny port |
| 2 | tablespoons | Sage,mince |
| ¼ | pounds | Stilton |
Directions
Melt butter over low heat, add leek, onion & garlic & cook, covered w/buttered wax paper & lid, stir occasionally 15-20min, til onion softens.
Add stock & potato, simmer, covered 15min, til potato is tender, & puree in blender/processor. Return puree to pan, stir in cream, dried sage, salt & white pepper to taste & reheat over low heat. put in bowls & top w/port, fresh sage & Stilton. Source: Gourmet, Feb'87,pp108 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini