Leek and potato stinker
Serves 20
- 1 head celery, finely chopped
- 3 large onions, finely chopped
- 6 cloves garlic, finely chopped
- 150g (3oz) butter
- 10 leeks, chopped and washed
- 2kg (41⁄2lb) maris piper potatoes
- 3 litres (5 pints) chicken stock
- Lots of black pepper to taste
- Salt to taste
- 250g (9oz) honking stilton
This is a version of one of the world’s greatest soups – leek and potato.
The difference is that we are going to add lots of little lumps of the stinkiest stilton (or other blue cheese) we can find right at the end.
The idea is that as it is poured, little gluey molten streaks of pungent cheese come with it.
Sweat the celery, onion and garlic in a huge pan with the butter.
When softened, add the leeks and the peeled, chopped potatoes.
Pour in the stock and simmer very gently until the spuds are soft.
Blitz the soup until it is fine and season to taste.
Decant the soup into thermos flasks and add lumps of stilton or sprinkle stilton into the mugs and pour the soup over the top.
Give everyone a spoon and tell them to stir or the final contents of the mug will be
breathtaking
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