Leek And Stilton Soup With Port

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
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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