Leek Pea And Stilton Soup With Parsnip Crisps Recipes

LEEK, PEA AND STILTON SOUP WITH PARSNIP CRISPS

Leek, Pea and Stilton Soup With Parsnip Crisps image

Make and share this Leek, Pea and Stilton Soup With Parsnip Crisps recipe from Food.com.

Provided by Ppaperdoll

Categories Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons butter
2 leeks, washed, trimmed, and thinly sliced
250 g potatoes, peeled and cut in chunks
1 liter vegetable stock
1 teaspoon dried herbs
250 g peas
200 g Stilton cheese, crumbled
1 large parsnip, peeled and trimmed

Steps:

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.
Transfer mixture to a food processor and blend until reasonably smooth.
Can be kept in the fridge for up to a week.
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.

Nutrition Facts : Calories 355.2, Fat 20.5, SaturatedFat 13, Cholesterol 52.8, Sodium 762.7, Carbohydrate 28.2, Fiber 5.6, Sugar 6.2, Protein 16

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