*  Exported from  MasterCook  *
                      Stilton and Leek Soup with Port
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Finely chopped white
                         And pale green part of leek
    1       cl           Large garlic clove, minced
      1/2   c            Finely chopped celery
      1/2   c            Chopped carrot
    1       ea           Bay leaf
      1/2   ts           Dried thyme, crumbled
    2       tb           Unsalted butter
    2       ea           Russet potatoes
                         (about one pound)
    3       c            Chicken broth
    1       c            Half and half
    6       oz           Stilton cheese, crumbled
    3       tb           Tawny Port
                         Minced chives for garnish
   In a large saucepan cook the leek, the garlic, the celery and the
   carrot with the bay leaf and the thyme in the butter over moderate
   heat, stirring for 5 minutes, or until the vegetables are softened.
   Add the potatoes, peeled and sliced thin, and the broth and simmer
   the mixture, covered, for 15 minutes, or until the potatoes are very
   tender. Discard the bay leaf and in a blender, puree the soup in
   batches. Transfer the puree to the cleaned pan and stir in the half
   and half. Heat the soup over low heat, whisk in the Stilton, whisking
   until the cheese is melted and the soup is smooth and whisk in the
   Port and salt and pepper to taste. (Do not let the soup boil) Serve
   the soup garnished with the chives. Makes about six cups. Source:
   Gourmet magazine.
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