2 tbsp butter
1/2 cup each finely chopped onion, celery,, carrot
1 tsp minced garlic
1/3 cup flour
2 tsp cornstarch
3 cup chicken stock
1/2 lb each stilton and cheddar, crumbled
1/8 tsp baking soda
1 cup cream, heavy or light, as desired
1/3 cup dry white wine, if desired
1 salt, to taste
1 dash of cayenne
1/4 tsp freshly ground black pepper (or whi, te, for appearance
1 bay leaf
1/4 cup shopped fresh parsley, for garnish
A Recipe for
Blue Cheese Soup
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Food Tip |
This Recipe for Blue Cheese Soup is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Blue Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)
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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.
Serves: 1
Blue Cheese Soup Recipe brought to you by Recipes To-Go