Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Leek and Irish Cashel - Blue Cheese Soup




Source of Recipe


Bruno Schmidt, chef of the Park Hotel in Kenmare, County Kerry


Recipe Introduction


Servings: 6


List of Ingredients




3 leeks, sliced fine (white only)
1 onion, diced fine
1 rib celery, diced fine
2 medium potatoes, diced small
3 tablespoons unsalted butter
4 1/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons Irish Cashel blue cheese or other blue-veined cheese

Recipe



In a heavy-bottomed 3-quart pot over medium-high heat, gently cook or sweat the leeks, onion, celery and potato in butter, without coloring, until onions are soft.

Add chicken stock. Cook, 30 minutes, until all vegetables are tender.

In a food processor fitted with a steel blade, blend the soup to a smooth puree.

Return to saucepan. Bring to a boil and skim. Add cream. Season to taste.

Grate the cheese into soup. Serve in warmed soup bowls.