Tonight's dinner for ME
because no one else in my family will eat it: Leek Blue Cheese soup. Really delicious.
Edited to add: rufinia asked for the recipe, so here it is:
Leek and Blue Cheese Soup
Serves 6
3 large leeks
50g/ 2oz / 1/4 cup of butter
30ml / 2 TB oil
115g / 4oz Irish blue cheese, coarsely grated
15g / 1/2 oz / 2 TB plain all-purpose flour
15ml / 1 TB wholegrain Irish mustard, or to taste
1.5 litres / 2 1/2 pints / 6 1/4 cups chicken stock
ground black pepper
50g / 2 oz / 1/2 cup grated cheese and chopped chives or scallions, to garnish
1) Slice the leeks thinly. Heat the butter and oil together in a large heavy pan and gently cook the leeks in it, covered for 10-15 minutes, or until just softened but not brown.
2) Add the cheese to the pan, stirring over a low heat until it is melted. Add the flour and cook for 2 minutes, stirring constantly with a wooden spoon, then add pepper and mustard to taste.
3) Gradually add the stock, stirring constantly and blending it in well, bring the soup to a boil. Then reduce the heat and simmer very gently for about fifteen minutes. Check the seasoning.
4) Serve garnished with the extra cheese and chopped chives or scallions.
(I also threw in some extra chopped ham I had hanging around in the refrigerator. Really good.)
This entry was originally posted at http://pegkerr.dreamwidth.org/1639252.html. There are
comments on the post.
Edited to add: rufinia asked for the recipe, so here it is:
Leek and Blue Cheese Soup
Serves 6
3 large leeks
50g/ 2oz / 1/4 cup of butter
30ml / 2 TB oil
115g / 4oz Irish blue cheese, coarsely grated
15g / 1/2 oz / 2 TB plain all-purpose flour
15ml / 1 TB wholegrain Irish mustard, or to taste
1.5 litres / 2 1/2 pints / 6 1/4 cups chicken stock
ground black pepper
50g / 2 oz / 1/2 cup grated cheese and chopped chives or scallions, to garnish
1) Slice the leeks thinly. Heat the butter and oil together in a large heavy pan and gently cook the leeks in it, covered for 10-15 minutes, or until just softened but not brown.
2) Add the cheese to the pan, stirring over a low heat until it is melted. Add the flour and cook for 2 minutes, stirring constantly with a wooden spoon, then add pepper and mustard to taste.
3) Gradually add the stock, stirring constantly and blending it in well, bring the soup to a boil. Then reduce the heat and simmer very gently for about fifteen minutes. Check the seasoning.
4) Serve garnished with the extra cheese and chopped chives or scallions.
(I also threw in some extra chopped ham I had hanging around in the refrigerator. Really good.)
This entry was originally posted at http://pegkerr.dreamwidth.org/1639252.html. There are
comments on the post.