Blues and Greens Cream of Leek

Ingredients

• 1 tbsp (15 mL) butter
• 1 lb (500 g) trimmed leeks, chopped
• 2 cups (500 mL) watercress
• 1 tbsp (15 mL) vegetable broth mix
• 4 cups (1 L) water
• 2/3 cup (150 mL) 18% table cream
• 1/4 lb (125 g) Canadian Blue cheese, crumbled
• Freshly ground pepper
• Canadian Blue cheese, to garnish
• Chopped fresh parsley

Preparation

1. 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.
2. In a blender, in batches, purée soup until smooth. Return to saucepan and stir in cream and 1/4 lb (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.