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Jody Adams
Recipe: Watercress and Stilton soup
Recipe: Watercress and Stilton soup

  Total time: 1 hour Servings: 4 to 6 Note: Adapted from "In the Hands of a Chef" by Jody Adams and Ken Rivard (Morrow, 2002). 2 tablespoons butter 2 medium leeks, white parts only, washed well and thinly sliced Coarse salt Freshly ground white pepper 4 cups vegetable or chicken stock 2 baking potatoes, peeled, quartered 2 bunches watercress, washed, tough stems removed, coarsely chopped 1 cup half-and-half or whipping cream 2-3 ounces Stilton cheese, crumbled A few sprigs watercress Chopped toasted pecans, for garnish 1. Melt the butter in a heavy pot over medium heat. Add the leeks, season with salt and pepper and cook, stirring, until soft, 8 minutes. Add the...

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