Recipes - Soups
Stilton, Leek & Wild Mushroom Soup
During the autumn months when mushrooms grow wild in the woods, consider this deliciously warming soup made rich with leeks and Stilton cheese. A real treat for vegetarians.
Ingredients
- 450g / 1lb leeks, white part only
- 50g /2oz butter
- 700ml / 1 1/2 pints vegetable stock
- 300ml / 11 fl oz milk
- 225g / 8oz potatoes, peeled and chopped
- 20g /3/4 oz dried cepe (or porcini) mushrooms
- 75g/3oz blue Stilton cheese
- 4 tbsp creamed horseradish
- 4 tbsp sour cream
- 1 large pickled gherkin, chopped
To Garnish
4 sprigs of fresh chervil or parsley
Method
1 Split the leeks lengthways into four, wash and shred finely.
2 Melt the butter in a large saucepan, add the leeks and soften for 3-4 minutes.
3 Add the vegetable stock, milk, potatoes and dried mushrooms. Bring to the boil and simmer for 20 minutes.
4 When the potatoes are soft, add the Stilton cheese and liquidise until smooth.
5 To finish, combine the horseradish, sour cream and gherkin in a small bowl.
6 Serve the soup into bowls, top with a spoonful of horseradish cream and finish with chervil or parsley.
Serves 4
Recipe by Steven Wheeler for the Stilton Cheese Makers' Association