Leek and Wensleydale Soup

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 172.9
  • Total Fat: 9.7 g
  • Cholesterol: 15.4 mg
  • Sodium: 366.9 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.0 g

View full nutritional breakdown of Leek and Wensleydale Soup calories by ingredient


Introduction

Delicious easy soup. If you want to freeze it in portions add less water during cooking, and add more during re-heating. One serving is at least one helping of veg. Delicious easy soup. If you want to freeze it in portions add less water during cooking, and add more during re-heating. One serving is at least one helping of veg.
Number of Servings: 8

Ingredients

    100g Wensleydale Cheese, crumbled
    4 Oxo vegetable stock cubes
    400g Leeks, cleaned and sliced thinly
    3 medium onions, chopped finely
    3 large carrots, chopped finely
    2 large stalks of celery, chopped finely
    50g butter, salted
    300ml Milk 1% fat
    300ml Water
    Salt and ground black pepper to taste

Tips

If you prefer a stronger flavour use a blue cheese.


Directions

Melt the butter in a large non stick pan and sweat all the vegetables until the onions are transparent.
Add salt and pepper to taste.
Add stock cubes, milk and water and bring to the boil. Simmer gently for 20 minutes until carrots are tender.
Remove from heat and drain vegetables from the liquor, retaining both and allow to cool.
Add the crumbled cheese to the vegetables and liquidize to your desired consistency, then mix with the liquor again and re-heat to serve.

Serving Size: makes 8 1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user 1954MARG.