Cheesy Leek Soup

Serves: 6

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• 700 gram(s) (11?2lb) trimmed leeks
• 225 gram(s) onions
• 225 gram(s) Stilton or Gruyère cheese
• 50 gram(s) butter
• 15 ml (1 level tbsp) plain flour
• 1.4 liter(s) (21?2 pints) turkey or chicken stock (see Cook's Tips)
• 142 ml carton double cream
• 10 ml (2 level tsp) grainy mustard
• Salt and ground black pepper
• Shavings of Stilton to garnish (see Cook's Tips)

Method

1. Roughly chop the leeks and finely chop the onions. Cut the cheese into small dice.
2. Melt the butter in a large saucepan, add the onion and cook for 5min or until soft. Add the leeks and cook for 15min, stirring from time to time.
3. Add the flour and mix until smooth, stirring continuously, then add the stock. Bring to the boil and simmer gently for 15min.
4. Reduce the heat until the soup is bubbling gently, then stir in the cream and mustard. Add the cheese in batches, allowing it to melt between each addition. Season well with salt and black pepper and serve in warmed soup bowls garnished with Stilton.
5. SERVE WITH... Oven-baked Pesto Croûtons (see Cook's Tips).
6. PREPARE AHEAD Complete the recipe. Cool the soup quickly, cover and refrigerate. TO SERVE Warm the soup through gently in a saucepan and heat the croûtons at 200°C (180°C fan) mark 6 for 5- 6min. COOK'S TIPS To make stock from a cooked carcass, break it into pieces and place in a large pan with cut-up root vegetables to add flavour. Cover with cold water, bring slowly to the boil, skim and add 5ml (1 level tsp) black peppercorns and two bay leaves. Simmer, covered, for 2-3hr, then strain and cool quickly. Store, covered, for up to two days in the fridge. To make Stilton shavings, chill a small wedge of Stilton then, using a 'swivel' vegetable peeler, shave off thin slivers. Store in a single layer on a baking sheet in the fridge until ready to use. To make oven-baked pesto croutons Cut four slices of day-old bread into 2.5cm (1in) cubes. Toss the cubes in 45-60ml (3-4 level tbsp) ready- made pesto mixed with 1tbsp (15ml) olive oil. Cook on a baking sheet at 200°C (180°C fan) mark 6 for 10- 15min until golden and crisp. Store in an airtight container for up to two days.

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