Leek & Blue Cheese Soup

I drink lots of hot teas and coffees nowadays, light many candles in pretty lanterns like crazy, or turn on the fairy lights very early – and yet, three o’clock in the afternoon and it is getting dark already.

I know I cannot fight the nature. But I have something I can fight the gloomy feeling with.

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The sheer simplicity of making this soup is not allowing me to go round much about it.

There’s a very straightforward link between these two for me: cold, dark days & warm, comforting food.

And that’s what this recipe basically is about.

It is a classic, of course, and I suppose there have been few version you have already tried and liked.

If you haven’t done so yet though, and all you think you can manage doing tonight is to pop in a few simply prepared ingredients in one pot, wait a very short while, then either snuggle up and not crawl out of your blanket burrow for a day, or keep your feet up and just relax while the rest of the world does whatever they have to do.. then go, grab some pretty leeks & very blue cheese on your way from work this afternoon, and your evening is safe!

You will need to  stir and let soften 1 large potato, diced, and 3 medium leeks, thinly sliced – on 3 tbs of oil. Stir not to let them stick to the bottom of the pan. When soft, add 1/2 tsp salt, 1/4 tsp ground black pepper, 500 ml boiling hot water with 2 vegetable stock cubes and 1 tbsp of chicken stock concentrate. When stock cubes are dissolved completely, and the soup bubbles lightly, add 100 g of nice blue cheese, coarsely grated. When it’s matured well, it is rather soft, so watch your fingers!

Turn the heat off, remove from cooker and place your pan on a safe board. Use a hand blender, or food processor to blend all the ingredients on low speed. If you want very light texture, you can also pass the soup through a sieve. I personally don’t do that, but it is an option.

Bring the soup back on fire, and add 50 ml double cream, 100 ml single cream and 100 ml full fat milk. Stir well, bring to the boiling point, but lower the heat quickly and let just gently simmer for a minute.

Season to your taste with salt and pepper as the very last bit – keep in mind the blue cheese can be quite salty, and so can be the stock, so taste the soup before you add any more salt.

Serve with fresh artisan bread, as it is, or toasted and diced to make small croutons. I also like few tiny bits of blue cheese melt in from top of the soup.

That’s it! Hope you like it as much as I do. Wink.

 

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