Blue cheese soup
1 Recipe
Ingredients
| Quantity | 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 |
Directions
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.