Appetizers / Soups / Salads

Leek and Wensleydale Soup is for Soup.

Leek and Wensleydale Soup takes 15 minutes to prepare.

Leek and Wensleydale Soup takes 45 minutes to cook.

Leek and Wensleydale Soup makes 8 servings.

The ingredients for Leek and Wensleydale Soup are:

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

Here is how you make Leek and Wensleydale Soup:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user 1954MARG.

The nutritional information for Leek and Wensleydale Soup is:

• 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

The dietary needs meet for Leek and Wensleydale Soup is Vegetarian