ChatterBank1 min ago
Leek and Stilton soup with port
6 Answers
Have just found a recipe for the above. Think it must be an American one as it calls for 1 cup half and half.
Anyone any ideas what 'half and half' is. Many thanks
Chrissgb
Anyone any ideas what 'half and half' is. Many thanks
Chrissgb
Answers
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Half and half is milk and cream but with a high butter fat content. Single cream will be ok as substitute, or use whole milk and some single cream mixed in.
In a soup like this, you could also use creme fraiche. Eat it hot or cold - its really a vichyssoise with the cheese added - and add a courgette to give a bit more veg flavour when you cream the whole thing down.
Enjoy..
In a soup like this, you could also use creme fraiche. Eat it hot or cold - its really a vichyssoise with the cheese added - and add a courgette to give a bit more veg flavour when you cream the whole thing down.
Enjoy..
1 c Finely-chopped white and pale green part
Leeks - that means a couple of med. sized ones......
1 lg Garlic clove; minced
� c Finely-chopped celery
� c Finely-chopped carrot - don't measure this, just get a good sized carrot and celery stalk - its soup for goodness sake.......
1 Bay leaf
� ts Dried thyme; crumbled
2 tb Unsalted butter
2 Russet variety (popular US variaety) - or get good baking potatoes - (abt 1 lb weight)
3 c Chicken broth i.e. stock
1 c Half-and-half (or use single cream or whole milk and cream added)
6 oz Stilton cheese; crumbled
3 tb Tawny Port; or to taste
Minced fresh chives; for garnish
In a large saucepan cook the leek, the garlic, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened.
Add the potatoes, peeled and sliced thinly, and the broth / stock and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender puree the soup in batches.
Transfer the puree to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.
This serves 6 hungry mouths......copied off the Astray site. Variations around but above should do you, and I've noted a couple of the variations for UK use. Conversion chart here: http://www.thefoody.com/glossary/convert.html for the US/UK measures - just type in the measure and the computer does it all - brilliant things aren't they...?
Similar to Tattie Soup - just stir in the cheese
Leeks - that means a couple of med. sized ones......
1 lg Garlic clove; minced
� c Finely-chopped celery
� c Finely-chopped carrot - don't measure this, just get a good sized carrot and celery stalk - its soup for goodness sake.......
1 Bay leaf
� ts Dried thyme; crumbled
2 tb Unsalted butter
2 Russet variety (popular US variaety) - or get good baking potatoes - (abt 1 lb weight)
3 c Chicken broth i.e. stock
1 c Half-and-half (or use single cream or whole milk and cream added)
6 oz Stilton cheese; crumbled
3 tb Tawny Port; or to taste
Minced fresh chives; for garnish
In a large saucepan cook the leek, the garlic, the celery, and the carrot with the bay leaf and the thyme in the butter over moderate heat, stirring, for 5 minutes, or until the vegetables are softened.
Add the potatoes, peeled and sliced thinly, and the broth / stock and simmer the mixture, covered, for 15 minutes, or until the potatoes are very tender. Discard the bay leaf and in a blender puree the soup in batches.
Transfer the puree to the cleaned pan and stir in the half-and-half. Heat the soup over low heat, whisk in the Stilton, whisking until the cheese is melted and the soup is smooth, and whisk in the Port and salt and pepper to taste. (Do not let the soup boil.) Serve the soup garnished with the chives.
This serves 6 hungry mouths......copied off the Astray site. Variations around but above should do you, and I've noted a couple of the variations for UK use. Conversion chart here: http://www.thefoody.com/glossary/convert.html for the US/UK measures - just type in the measure and the computer does it all - brilliant things aren't they...?
Similar to Tattie Soup - just stir in the cheese
1 to 6 of 6
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