Leek, Pea and Stilton Soup With Parsnip Crisps |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I made this as a starter for Christmas day. Was a big, big hit with my husband, who loves stilton. Ingredients:
2 tablespoons butter |
2 leeks, washed, trimmed, and thinly sliced |
250 g potatoes, peeled and cut in chunks |
1 liter vegetable stock |
1 teaspoon dried herbs |
250 g peas |
200 g stilton cheese, crumbled |
1 large parsnip, peeled and trimmed |
Directions:
1. Heat butter in a large saucepan and add leeks. Cook, stirring often, over a llow heat 12-15 minutes. Add potatoes, stock and herbs, and bring to a boil. Simmer 15-20 minutes until potatoes are tender. Add peas and cook a further 5 minutes. Remove from heat, add Stilton, and season with salt and pepper.
2. Transfer mixture to a food processor and blend until reasonably smooth.
3. Can be kept in the fridge for up to a week.
4. For parsnip crisps, cut parsnips with a vegetable peeler into long thin strips. Deep fry in hot oil for 20-30 seconds until crisp and golden. Drain on paper towels. Once cooled crisps can be stored in an air-tight container for 1 week.
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