|Blue Stilton cheese|
Blue Stilton is best made out of the summer milk, mature for 12 weeks and is said to reach the culinary climax in November. Blue Stilton is sometimes served with port. Cooking this soup with port instead of white wine gives the soup the sweet slightly noticeable taste of the port.
|Blue Stilton sold in a lovely little container|
Leek and Potato Soup with Blue Stilton
Ingredients for 2
2 tbsp rape seed oil
200g leek, the white part, halved and chopped
2 medium potatoes, cut in small cubes
0.5dl white portwine
0.7 l vegetable or chicken stock
0.5dl fresh cream
30g blue Stilton cheese
|Leek and potato soup with blue Stilton|
Heat the oil, add the leeks and cook until the leek turns soft. Splash in the white port wine and cook until the wine has almost evaporated. Then add the potatoes and stock and cook until the potatoes are soft. Puree with the handmixer. Add the cream. Taste for salt. Take off the heat and serve with crumbles of blue Stilton on top. The cheese will melt rather quickly and give the soup its final taste.
|Blue Stilton cheese and port lift up the leek|