11
James Martin Table Blender
RECIPES
LEEK, POTATO AND STILTON SOUP
Serves 4-6
1 medium-sized leek, split and washed
1 large baking potato
130g strong stilton
2 cloves garlic
1 shallot
1 chicken stock cube
1pt hot water
125ml double cream
100ml white wine
5g parsley
Seasoning
1 packet of shop bought croutons
basil leaves
1. Firstly, peel the garlic, shallot and potato and chop into small pieces.
2. Place the stock cube, water and wine into a pan and put on to boil.
3. Thinly slice the leek and add to the pan together with the shallot, garlic
and potato.
4. Add the Stilton and cover. Cook for 4-5 minutes to cook the potatoes.
5. Add the cream, parsley and seasoning and allow to cool.
6. Using the James Martin Table Blender, blend in batches to a fine mix.
7. Return to the pan, bring to the boil and season.
8. Serve in a bowl with the croutons on the top, a swirl of double cream
and a basil leaf.