Blue Cheese Cream of Leek

Name: Blue Cheese Cream of Leek
Yield: 8 servings
Ingredients: 1 lb (450 g) trimmed leek washed and chopped; 2 cups (500 mL) watercress rinsed and patted dry; 1 tbsp (15 mL) butter; 1 tbsp (15 mL) instant vegetable broth mix; 4 cups (1 L) water; 1 tsp (5 mL) corn starch (optional); 2/3 cup (160 mL) 15 % or 18 % table cream; 4 oz (125 g) Canadian Blue Ermite cheese crumbled; Fresh ground pepper to taste

This is the Blue Cheese Cream of Leek recipe.

Prep: 15 min
Cooking: 30 min

Yields 8 servings

Ingredients

1 lb (450 g) trimmed leek washed and chopped
2 cups (500 mL) watercress rinsed and patted dry
1 tbsp (15 mL) butter
1 tbsp (15 mL) instant vegetable broth mix
4 cups (1 L) water
1 tsp (5 mL) corn starch (optional)
2/3 cup (160 mL) 15 % or 18 % table cream
4 oz (125 g) Canadian Blue Ermite cheese crumbled
Fresh ground pepper to taste

READY FOR REWARDS?

Preparation

In large covered saucepan, cook leek and watercress in butter over low heat for 15 minutes, stirring occasionally. Add broth mix and cook for another 5 minutes, still covered. Add water and bring to boil. Cook over medium heat for 10 minutes while stirring.

Blend in corn starch with cream and stir in soup. Stir in Canadian Blue Ermite cheese and season to taste.

In food processor, purée mixture until smooth. Serve immediately sprinkled with fresh parsley and Canadian Blue Ermite cheese.