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Leeks, Carrots


Leeks, Carrots with Stilton Cheese Soup


1 stem Leeks, chopped finely with the green part
2 stalks Celery, chopped finely with the leaves
3 medium Carrots, sliced finely
2 tbsp. Fresh parsley, chopped finely
2 medium Onions, chopped roughly
2 stalks Scallions, chopped roughly
2 cloves Garlic, chopped roughly
6 cups Fresh chicken stock
2 tbsp. Low fat butter or margarine
1/4 tsp. Ground nutmeg
2 oz. Grated stilton cheese
1/4 tsp. Sea salt to taste
1/4 tsp. Ground pepper to taste/4
1/2 tsp. Brown sugar


In medium heat, put a large saucepan and melt the butter and slightly sauté garlic, onions for 3 minutes.

Add all the vegetables in the pan and sauté and stir, flavor with salt, pepper and add 1/4 cup of water. cover and simmer for 5 minutes.

Remove from the heat, let it cool down for 6-8 minutes.

In a blender or food processor, process the simmered vegetables until very soft and pureed.

Use the same saucepan, return to the cooker in medium heat pour the pureed vegetables, chicken stock and brown sugar mix and stir them well.

Simmer uncovered in medium to low heat for 1 hour, stirring occasionally.

Cooked for another 20 minutes in a very low heat until the soup thickened.

Sprinkle the grated cheese and nutmeg and stir evenly and cooked for the last 5 minutes.

Serve piping hot with buttered piece of French bread or warm garlic bread.

A good winter soup.

Serve 6 people.

Simple Tips:

This is my own recipe, but every now and then I like spreading some orange zest on top of the soup bowl.

Occasionally I top this with golden brown minced fried garlic. They both taste excellent.



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Last modified: May 26, 2003