Preparation time 15 minutes
Cooking time 40 minutes
Serves 6
Per serving:
Calories 370
Carbohydrates 23g
Fat 26g (15g sat)
Ingredients
50g butter
1 large onion, finely chopped
700g trimmed leeks, chopped
1tbsp plain flour
1.4l (2½ pints) chicken or turkey stock
142ml carton double cream
2 level tsp grainy mustard
225g Stilton, diced
Shavings of Stilton.
Any leftover hard cheese will make an excellent garnish for this rich soup
Method
1. Melt the butter on a medium heat; add the chopped onion and cook for 5 minutes or until your eyes have stopped streaming. Next, add the leeks to the pan and cook for a further 15 minutes, stirring from time to time.
2. Add the flour to the onions and leek combination and mix until smooth, stirring continuously to get the right texture. Pour in the stock and bring the mixture to the boil and then simmer gently for 15 minutes.
3. With the soup gently bubbling, stir in the cream and mustard. Add the cheese in batches, so it melts between each addition. Season well with salt and freshly ground black pepper and serve garnished with Stilton.
