blue cheese soup
- Categories
- Soup
- Yield
- 1 Recipe
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| ½ cup | Each finely chopped onion, celery, carrot |
| 1 teaspoon | Minced garlic |
| ⅓ cup | Flour |
| 2 teaspoons | Cornstarch |
| 3 cups | Chicken stock |
| ½ pounds | Each Stilton and Cheddar, crumbled |
| ⅛ teaspoon | Baking soda |
| 1 cup | Cream, heavy or light, as desired |
| ⅓ cup | Dry white wine, if desired |
| Salt, to taste | |
| Dash of cayenne | |
| ¼ teaspoon | Freshly ground black pepper (or white, for appearances) |
| 1 | Bay leaf |
| ¼ cup | Shopped fresh parsley, for garnish |
Melt the butter, add the onion, celery, carrot, and garlic. Cook until tender, about 8 minutes.
Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes. Add the stock, the two cheeses, baking soda, cream, and wine. Stir and blend until smooth and thickened. Add salt, cayenne, pepper, and bay leaf. Bring to a slow boil and let simmer 8 to 10 minutes. Remove the bay leaf. Test for consistency. May be thinned with a little milk or wine if too thick. Garnish with the parsley and serve.
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