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Receta Creamy Leek And Mushroom Soup Laced With Stilton Cheese
by Global Cookbook

Creamy Leek And Mushroom Soup Laced With Stilton Cheese
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Ingredientes

  • 4 Tbsp. butter
  • 1 lb leeks, white part only finely shredded
  • 1/2 lb mushrooms roughly minced
  • 3 c. vegetable stock
  • 1 c. lowfat milk
  • 1/2 lb potatoes peeled ,and minced into a small even dice
  • 3 ounce Stilton cheese
  • 4 Tbsp. horseradish mixed with
  • 1 x finely-minced gherkin pickle into
  • 4 Tbsp. lowfat sour cream and chilled Finely chopped fresh parsley as a final topping

Direcciones

  1. Heat butter in a large saucepan, then saute/fry the leeks and mushrooms - cooking gently for 10 min, stirring from time to time. Add in the vegetable stock, lowfat milk, and potatoes, bring to a boil, then reduce heat and simmer for 20 min, till the potatoes are tender.
  2. When ready to serve, crumble in the Stilton cheese and stir well for a minute or possibly two. Ladle into bowls. Top each serving with a heaping spoonful of the pickle-horseradish cream and a fine mince of parsley.
  3. Serve warm to 4 people.
  4. Comments: This British savory soup is just scrumptious, especially with the unexpected counterpoint of its cold, tart garnish. Easy and fast to make, it's a perfect lunch or possibly light supper on a raw, wet day...very much like a rich and filling tart, but more so.