Sig's. Leek and Blue Cheese soup

Name: Sig's. Leek and Blue Cheese soup
Yield: 6 servings
Cuisine: British
Ingredients: 3 large leeks, finely sliced; 50 grams butter; 30 ml olive oil; 175 grams blue cheese such as Stilton, Gorgonzola or Cashel; 2 tbsp plain flour; 1 and a half litre chicken or vegetable stock; 1 tbsp wholegrain mustard; 2 springonions, chopped for garnish; 1/2 grated cheese for garnish

Sigrun @sigrun

German, living in England

blue cheese and leeks yummy (L)

Sigrun @sigrun

German, living in England

blue cheese and leeks yummy (L)

Saved

Ingredients

6 servings

3large leeks, finely sliced
50 gramsbutter
30 mlolive oil
175 gramsblue cheese such as Stilton, Gorgonzola or Cashel
2 tbspplain flour
1and a half litre chicken or vegetable stock
1 tbspwholegrain mustard
2springonions, chopped for garnish
1/2grated cheese for garnish

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Steps

1

Slice leeks very thinly,heat oil and butter, add leeks.Cook until soft but not browned about 10-15 minutes.Grate or crumble 125 grams of the cheese and melt into the cooked leeks now add the flour and stir well in for about 2 minutes,add pepper and mustard to taste.Stirring for about 3 minutes.
2

Slowly add the stock stirring all the time blending all ingredients, bring soup to boil, reduce heat, cover and gently cook for about 15 minutes.Check for seasoning. Serve the soup garnished with the last 50 grams of crumbled cheese and slices of springonions.