|½ cup||Each finely chopped onion, celery, carrot|
|1 teaspoon||Minced garlic|
|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)|
|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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