Irish Leek and Cheese Soup
Serves six
3 large leeks
¼ cup butter
2 TBS oil
4 oz cheese (blue cheese works great)
2 TBS all-purpose flour
1 TBS wholegrain Irish mustard
6 ¼ cups chicken stock
Ground black pepper
½ cup grated cheese
½ cup chopped chives
Slice the leeks thinly to make rounds. Heat the butter and oil together in a large heavy pan and gently cook the leeks in it, covered, for 10-15 minutes, or until just softened but not brown.
Grate or crumble the cheese and add it to the pan, stirring over low heat, until it is melted. Add the flour and cook for 2 minutes, stirring constantly with a wooden spoon, then add ground black pepper and wholegrain mustard.
Gradually add the stock, stirring constantly and blending it in well; bring the soup to a boil.
Reduce the heat, cover and simmer gently for about 15 minutes. Check the seasoning and serve with the extra grated cheese and chopped chives.
Tips: - Any melting cheese can be used. The original recipe called for Cashel Blue, an Irish, semi-hard blue cheese which is medium to strong in taste.
