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
The ear tests words as the palate tastes food. |
| Job 34:3 |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.” |
| Doug Larson |
This Recipe for Blue Cheese Soup is one of thousands in the Recipes-to-go Cheese Cookbook.
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
If you enjoy this Blue Cheese Soup Recipe - you should enjoy the recipe collections you can find on the websites below:
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This is a recipe for Blue Cheese Soup from the recipe cookbook of Recipes-to-go (Cheese)
An empty belly is the best cook. |
| Estonian Proverb |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
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