Blue Cheese Cream of Leek

Ingredient

• 1 lb (500 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 (150 mL) cream 15 %
• 1/4 lb (125 g) Canadian Blue Ermite cheese or roquefort, crumbled
• Fresh ground pepper

Preparation

1. 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.
2. 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.