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Blue Cheese Soup

2 tb Butter
1/2 c Each finely chopped onion, celery, carrot
1 ts Minced garlic
1/3 c Flour
2 ts Cornstarch
3 c Chicken stock
1/2 lb Each Stilton and Cheddar, crumbled
1/8 ts Baking soda
1 c Cream, heavy or light, as desired
1/3 c Dry white wine, if desired
Salt, to taste
Dash of cayenne
1/4 ts Freshly ground black pepper (or white, for appearances)
1 Bay leaf
1/4 c 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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