Leek, Pea And Stilton Soup With Parsnip Crisps

1. 1

   Heat butter in a large saucepan and add leeks. Cook, stirring often, over a llow heat 12-15 minutes. Add potatoes, stock and herbs, and bring to a boil. Simmer 15-20 minutes until potatoes are tender. Add peas and cook a further 5 minutes. Remove from heat, add Stilton, and season with salt and pepper.

2. 2

   Transfer mixture to a food processor and blend until reasonably smooth.

3. 3

   Can be kept in the fridge for up to a week.

4. 4

   For parsnip crisps, cut parsnips with a vegetable peeler into long thin strips. Deep fry in hot oil for 20-30 seconds until crisp and golden. Drain on paper towels. Once cooled crisps can be stored in an air-tight container for 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.