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Watercress and Stilton soup

Time 1 hour
Yields Serves 4 to 6
Watercress and Stilton soup
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 stock and potatoes and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender, 25 to 30 minutes. Stir in the watercress and cook until wilted but bright green, 2 to 3 minutes.

2

Carefully transfer to a blender or food processor in batches and puree until smooth. Strain through a coarse sieve into a clean saucepan and bring to a gentle simmer.

3

Stir in half-and-half and cheese until the cheese is melted. Adjust the seasoning. Garnish with sprigs of watercress and pecans.

Adapted from “In the Hands of a Chef” by Jody Adams and Ken Rivard (Morrow, 2002).

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