STREAMING NOW: The Layover

Leek, Pea and Stilton Soup With Parsnip Crisps

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I made this as a starter for Christmas day. Was a big, big hit with my husband, who loves stilton.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat butter in a large saucepan and add leeks. Cook, stirring often, over a llow heat 12-15 minutes. Add potatoes, stock and herbs, and bring to a boil. Simmer 15-20 minutes until potatoes are tender. Add peas and cook a further 5 minutes. Remove from heat, add Stilton, and season with salt and pepper.
  2. Transfer mixture to a food processor and blend until reasonably smooth.
  3. Can be kept in the fridge for up to a week.
  4. For parsnip crisps, cut parsnips with a vegetable peeler into long thin strips. Deep fry in hot oil for 20-30 seconds until crisp and golden. Drain on paper towels. Once cooled crisps can be stored in an air-tight container for 1 week.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: