Leek, Pea And Stilton Soup With Parsnip Crisps

• 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

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.

butter, leeks, potatoes, vegetable stock, herbs, peas, stilton cheese, parsnip

Taken from www.food.com/recipe/leek-pea-and-stilton-soup-with-parsnip-crisps-278455 (may not work)