Stilton, leek and mushroom soup

A versatile, tasty vegetarian soup that's quick and easy to make. It's filling enough for a mid-week lunch and classy enough for a starter to a special meal. All that and it freezes well too - a definite winner in my book!

STILTON, LEEK AND MUSHROOM SOUP

Serves 4-6

INGREDIENTS:
1 lb (450g) leeks, chopped
2 oz (55g) butter
1¼ pt (750ml) vegetable stock
10 fl.oz (300ml) milk
8 oz (225g) potatoes, peeled and chopped
4 oz (110g) mushrooms, chopped
salt and ground black pepper to taste
4 oz (110g) blue stilton cheese, crumbled
4 tbsp creamed horseradish
4 tbsp sour cream
1 small pickled gherkin, chopped
chopped fresh parsley to garnish

METHOD:
Melt the butter in a large saucepan, add the leeks and soften without colouring for 3-4 minutes.
Add the vegetable stock, milk, potatoes and mushrooms. Season to taste with pepper but do not add any salt at this stage.
Bring to the boil and simmer gently for 20 minutes until the potatoes are tender.
Stir in the stilton cheese then liquidise in a food processor until smooth. Check the seasoning adding salt to taste then pour back into a cleaned pan and heat through.
Combine the horseradish, sour cream and gherkin in a small bowl.
Ladle the soup into warm bowls, top with a spoonful of horseradish cream and garnish with a little chopped parsley.
Serve immediately.

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NapaStyle Set of 2 Enameled Cast Iron Stew Pots, Terracotta

Serve your soups and stews in style . . . .
Rustic and durable these enameled cast iron stew pots bring to mind old-fashioned cauldrons that once hung from hearths.
You can use these 16-oz pots to slowly simmer stews and soups in the oven or on the stovetop.
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Featured is a set of two stew pots in Terracotta with Mustard interior color and black wire loop handles.