Blues and Greens Cream of Leek

Name: Blues and Greens Cream of Leek
Yield: 8 - 12 servings
Ingredients: 1 tbsp (15 mL) butter; 1 lb (450 g) trimmed leeks chopped; 2 cups (500 mL) watercress; 1 tbsp (15 mL) vegetable broth mix; 4 cups (1 L) water; 2/3 cup (160 mL) 18 % cream; 4 oz (125 g) crumbled Canadian Blue cheese; Freshly ground pepper to taste; Canadian Blue cheese to garnish; Chopped fresh parsley

This is the Blues and Greens Cream of Leek recipe.

Prep: 20 min
Cooking: 30 min

Yields 8 - 12 servings

Ingredients

1 tbsp (15 mL) butter
1 lb (450 g) trimmed leeks chopped
2 cups (500 mL) watercress
1 tbsp (15 mL) vegetable broth mix
4 cups (1 L) water
2/3 cup (160 mL) 18 % cream
4 oz (125 g) crumbled Canadian Blue cheese
Freshly ground pepper to taste
Canadian Blue cheese to garnish
Chopped fresh parsley

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Preparation

In a large saucepan, melt butter over low heat. Add leeks and watercress; cover and cook, stirring occasionally, for about 15 minutes or until leeks are softened. Add broth mix; cover and cook 5 minutes. Add water and bring to boil. Reduce heat to medium. Cook for 10 minutes, stirring occasionally.

With a hand blender, purée soup until smooth. Stir in cream and 4 oz (125 g) Canadian Blue cheese. Heat over medium-low heat until hot (do not boil) and cheese is melted. Season to taste with freshly ground pepper.

Serve sprinkled with more Canadian Blue cheese and fresh parsley.