Creamy Leek and Mushroom Soup,
laced with Stilton Cheese
This savory soup is just scrumptious, especially with the unexpected counterpoint of its cool, tart garnish. Easy and fast to make, it's a perfect lunch or light supper on a raw, wet day...very much like a rich and filling tart, but more so. Serve hot to 4 people.
Garnish: Mix 4 Tablespoons of horseradish and a finely chopped gherkin pickle into 4 Tablespoons of sour cream and chill. Finely mince a little fresh parsley as a final topping.
Melt butter in a large saucepan, then saute the leeks and mushrooms--cooking gently for 10 minutes, stirring from time to time. Add the vegetable stock, milk, and potatoes, bring to a boil, then reduce heat and simmer for 20 minutes, until the potatoes are tender.
When ready to serve, crumble in the Stilton cheese and stir well for a minute or two. Ladle into bowls. Top each serving with a heaping spoonful of the pickle-horseradish cream and a fine mince of parsley.