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Irish Leek and Blue Cheese Soup **
Servings: 3 (four cups each)
3 large leeks
1/4 cup butter
2 tbsp oil
4 oz blue cheese*
2 tsp plain "all-purpose" flour
1+ tbsp whole grain Irish mustard
6 1/4 cup chicken stock
black pepper
Garnish: 1/2 cup grated cheese and chopped chive or scallions.
*Variation: Any melting blue-veined cheese should work (Gorgonzola)
+ thin slice leeks
+ heat butter and oil together in large pot
+ cook leeks ten to fifteen mins until soft but not brown
+ grate blue cheese coarsely
+ add grated blue cheese to pot
+ stir over low heat until melted
+ add flour
+ cook for two mins
+ stirring constantly to avoid flour and cheese roux from sticking to pan
+ add pepper and mustard
+ gradually add stock
+ stirring consistantly and blending
+ bring soup to boil
+ reduce heat
+ cover and simmer gently for about fifteen mins
+ season to taste
+ add garnish; serve
+ Can be served with fresh crusty bread on the side
If I do this again I am going to add more the blue cheese
Source: Best-Ever Soups -byAnne Sheasby; Page 102; ISBN 0-681-28005-0
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Irish_Leek_and_Blue_Cheese_Soup