in Soup Recipes

Leek soup with Roquefort

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Ingredients for 4 servings:

  • 2 stalk(s) leeks, cut into rings
  • 500 g potatoes, floury, peeled, diced
  • 800 ml broth (vegetable)
  • 150 g blue cheese (Roquefort or other), crumbled
  • 1 bunch watercress, (optional)
  • Oil, neutral
  • salt and pepper
  • 1 shot of white wine or some lemon juice

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

…a slightly different leek soup

Lightly sauté the leek in a little oil for about 5 minutes. Then add the potatoes and broth and simmer for about 15 minutes. Add the cress and simmer for another 5 minutes. Purée the soup and dissolve the crumbled cheese in it. Do not allow to boil again. Season to taste with a squeeze of lemon juice or white wine and a grind of white pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Leek soup with Roquefort