Cream Of Leek Soup With Stilton - cooking recipe

Ingredients

1 tablespoon butter
1 tablespoon shallot, finely chopped
2 cups leeks, coarsely chopped
1/2 cup peeled and diced potato
2 cups chicken stock, heayed
1 1/2 cups heavy cream
1/8 teaspoon nutmeg
salt, to taste
white pepper, to taste
lemon juice, to taste
2 ounces Stilton cheese, crumbled

Preparation

Melt butter in 2-quart saucepan.
Add shallots and leeks, cover and cook over medium heat until translucent.
Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
Place in blender or food processor and puree; return to 2 quart pan.
In 1 quart saucepan, bring cream to a gentle boil over medium heat.
Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
Add to leak-potato mixture and bring to a boil.
Add nutmeg, then salt, pepper, and lemon juice to taste.
Pour into individual bowls and top with crumbled Stilton cheese.