Leeks with Blue Cheese and Cream

by Betty Bee


This is a creamy, warming dish suitable for vegetarians. It is very quick and easy to make for a quick lunch on a wintry day.

600g of leeks (white part only)
2 shallots, peeled and finely sliced
250 ml creme fraiche
200 ml vegetable stock
1 level tablespoon cornflour
100 g blue chese, crumbled
25g parmesan cheese, grated
Olive oil
Salt, pepper

Wash and trim the leeks. Cut into 3 to four centimeter lengths. Heat the olive oil in a large pan over a gentle heat. Add the leeks and cook for ten to fifteen minutes.

In a bowl combine the creme fraiche, cornflour and vegetable stock, add the mixture to the pan and continue to cook for a few minutes. Add the cheeses to the mixture and continue to cook over a gentle heat for a further twenty minute. Season to taste and serve.