| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
December 19 |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Finely chopped white and |
|
|
pale green part washed |
|
|
welland |
|
|
of leek drained |
| 1 |
|
Garlic clove, minced |
| 1/2 |
c |
Finely chopped celery |
| 1/2 |
c |
Finely chopped carrot |
| 1 |
|
Bay leaf |
| 1/2 |
t |
Dried thyme, crumbled |
| 2 |
T |
Unsalted butter |
| 2 |
|
Russet baking potatoes |
|
|
about 1 pound |
| 3 |
c |
Chicken broth |
| 1 |
c |
Half-and-half |
| 6 |
oz |
Stilton, crumbled about 1 |
|
|
1/2 cups |
| 3 |
T |
Tawny Port, or to taste |
|
|
Minced fresh chives for |
|
|
garnish |
INSTRUCTIONS
In a large saucepan cook the leek, the celery, and the carrot with the
bay leaf and the thyme in the butter over moderate heat, stirring, for
5 minutes, or until the vegetables are softened. Add the potatoes,
peeled and sliced thin, and the broth and simmer the mixture, covered,
for 15 minutes, or until the potatoes are very tender. Discard the bay
leaf and in a blender puree the soup in batches. Transfer the puree to
the cleaned pan and stir in the half-and-half. Heat the soup over low
heat, whisk in the Stilton, whisking until the cheese is melted and
the soup is smooth, and whisk in the Port and salt and pepper to
taste. (Do not let the soup boil.) Serve the soup garnished with the
chives. Makes about 6 cups, serving 6. Gourmet December 1992
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