RCP: IOTM: Corn, Leek, and Stilton Soup

1/4 cup butter
3 leeks, white part only, washed and thinly sliced
1 clove garlic, minced
4 tbsp flour
5 cups chicken stock
2 cups corn frozen corn, thawed
1 cup whipping cream
1/2 pound Stilton cheese, crumbled
fresh parsley for garnish

Melt the butter over low heat in a large saucepan. Add the leeks and garlic and cook until both are soft. Add flour and mix well. Cook for 3-5 minutes over medium heat, stirring constantly. Slowly whisk in chicken stock and simmer for 15 minutes.

Add the corn and simmer another 5 minutes. Add three quarters of the crumbled Stilton, along with the cream. Continue to cook over low heat until the cheese has melted. Puree half the soup in a blender until smooth and return to the pot. Add salt and pepper to taste.

Ladle into soup bowls, garnish with parsley and reserved Stilton.

Serves 8

[Jenise]

Sounds delish, Cynthia. I love Stilton--but you know what? Never used it in cooking. I wouldn't have suspected it of melting particularly well, but obviously it must or you wouldn't use it.