Stilton® & Blues Recipes

Blue Stilton®, Watercress & Leek Soup

Ingredients
  • 50g butter
  • 200g Blue Stilton® crumbled
  • 1 onion chopped
  • 1 large leek chopped
  • 2 large bunches watercress (200g), roughly chopped
  • 750g floury potatoes cut into cubes
  • 1 litre chicken stock
  • 150ml double cream
  • salt & pepper
  • fresh grated nutmeg
Method
  1. Melt the butter and fry onion until soft.
  2. Add in the chopped leeks, chopped watercress and cubed potatoes and mix together.
  3. Pour in the chicken stock and bring to the boil then gently simmer until vegetables are cooked.
  4. Blend until smooth.
  5. Pour in the double cream, crumbled Blue Stilton® and gently stir in, season with salt & pepper.
  6. Grate fresh nutmeg over the soup.
  7. Serve with fresh crusty bread.