Blue cheese 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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