LEEK & STILTON

This one's a bit "naughty" in that it is not for the slimmers of the world. However, it's very tasty! If you don't like creamy soups, then you might want to choose a different recipe :-)

Ingredients:

• 1 Large Onion (chopped)
• 3 Leeks (sliced)
• 6oz Sweet Potato (cubed)
• 1 Tbsp Fresh Parsley (chopped)
• 150g Stilton Cheese (crumbled)
• 150ml Double Cream
• 2 Stock Cubes

Method:

While you're preparing the veg, have a kettle of water coming to the boil for the stock. Place your sliced leeks and finely chopped onions into your pan with 3 tablespoons of butter and cook on a low heat for a couple of minutes, stirring regularly until softened but not browned. Then add the sweet potatoes and cook for a further 5 minutes.

Pour your boiling water from the kettle into a measuring jug containing the 2 stock-cubes. One and a half pints will be enough. Stir to dissolve the cubes and then pour it all into the pan and add the parsley. Bring the pan to boil then reduce to allow the soup to simmer for 15/20 minutes or until all the vegetables are tender. Stir occasionally and make sure it's simmering and not boiling!

When it's ready, transfer the contents of the pan to a blending machine and blend to purée the soup. I actually used a hand-blender in the pan itself. If you choose this method, just be careful not to scald yourself! 

Then stir in the double-cream and simmer for another 5 minutes. Crumble the Stilton into the soup and wait for it to melt.

Season to taste with salt and pepper and sprinkle some fresh parsley on to garnish.

NOTE : Before blending, I scooped out some of the veg and then returned it to the pan after blending. This gives some "texture" to the soup and in my opinion makes it look a whole lot better than a fully blended soup. Your choice!