Title: Leek & Potato Soup W/stiliton, Port, & Sage L
Categories: Soup
Yield: 6 Servings
| 1/4 | c | Butter |
| 2 | | Leek,white part,chop |
| 1 | | Onion,chop |
| 1 | | Garlic clove,mince |
| 3 | c | Chicken stock |
| 1 1/2 | lb | Potato,boiling,peel,dice |
| 1 1/2 | c | Heavy cream |
| 1 | ts | Sage,dried |
| 1/2 | ts | Salt |
| | | White pepper |
| 1/4 | c | Tawny port |
| 2 | tb | Sage,mince |
| 1/4 | lb | Stilton |
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