Leek and potato soup w/stiliton, port, and sage l

6 Servings

Ingredients

Quantity Ingredient
¼ cup Butter
2 Leek,white part,chop
1 Onion,chop
1 Garlic clove,mince
3 cups Chicken stock
1½ pounds Potato,boiling,peel,dice
1½ cup Heavy cream
1 teaspoon Sage,dried
½ teaspoon Salt
White pepper
¼ cup Tawny port
2 tablespoons Sage,mince
¼ pounds Stilton

Directions

Melt butter over low heat, add leek, onion & garlic & cook, covered w/buttered wax paper & lid, stir occasionally 15-20min, til onion softens.

Add stock & potato, simmer, covered 15min, til potato is tender, & puree in blender/processor. Return puree to pan, stir in cream, dried sage, salt & white pepper to taste & reheat over low heat. put in bowls & top w/port, fresh sage & Stilton. Source: Gourmet, Feb'87,pp108 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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