"Dave Smith" > wrote in message
...
>
> Try the Stilton :-)
>

Yes. Try the Stilton. And as your flavoring, use real Herbs de Provence
(with lavender). Forget the croutons. If you have to have something crisp on
top, deep fry some thinly sliced additional leek.

If Dave will fogive me for barging in here when he has given some excellent
adivse, I will add that you can omit the Stilton and spoon 2 tbs. of double
cream or sour cream on top. This can in turn be topped with a fresh
chiffonade of basil. Just be sure that you season it with the Herbs de
Provence and, in this case, some Gorgonzola or ricotta salata. I can't seem
to escape the powerful grasp of cheese!

Charliam