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“This recipe is from the R.S.V.P. section of a September 1978 issue of Bon Apetit magazine. The recipe is from Fenton's restaurant in Toranto. The addition of the Stilton cheese makes a delicious and unusual soup.”
READY IN:
1hr 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in 2-quart saucepan.
  2. Add shallots and leeks, cover and cook over medium heat until translucent.
  3. Add potato and hot chicken stock; cover and cook until potatoes are done, about 20 minutes.
  4. Place in blender or food processor and puree; return to 2 quart pan.
  5. In 1 quart saucepan, bring cream to a gentle boil over medium heat.
  6. Reduce heat to very low and cook, stirring frequently, until reduced and slightly thickened,about 45 minutes.
  7. Add to leak-potato mixture and bring to a boil.
  8. Add nutmeg, then salt, pepper, and lemon juice to taste.
  9. Pour into individual bowls and top with crumbled Stilton cheese.

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