Leek, Pea and Stilton Soup With Parsnip Crisps

I made this as a starter for Christmas day. Was a big, big hit with my husband, who loves stilton.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 2  leeks, washed, trimmed, and thinly sliced
• 250  g potatoes, peeled and cut in chunks
• 1  liter  vegetable stock
• 1  teaspoon dried herbs
• 250  g peas
• 200  g Stilton cheese, crumbled
• 1  large parsnip, peeled and trimmed

Directions

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. Transfer mixture to a food processor and blend until reasonably smooth.
3. Can be kept in the fridge for up to a week.
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.