Blue Cheese Soup

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Blue Cheese Soup Ingredients

2 tb Butter	1 c Cream, heavy or light,
1/2 c Each finely chopped	1/3 c Dry white wine, if desired
1 ts Minced garlic	Salt, to taste
1/3 c Flour	Dash of cayenne
2 ts Cornstarch	1/4 ts Freshly ground black pepper
3 c Chicken stock	1 Bay leaf
1/2 lb Each Stilton and Cheddar,	1/4 c Shopped fresh parsley,
1/8 ts Baking soda

Instructions for Blue Cheese Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Soups Corn Chicken Cream Garlic Butter Parsley Wine White wine Lunch

for flavor and categorization

This recipe was great! I left out the celery just because I don't like it, and added a little extra onion and carrot to replace it. I also didn't think it needed salt, with the cheeses and the baking soda in it, so I left it out. The rest of the recipe, I followed exactly. This soup has a creamy, hardy blue cheese flavor. It was great with crackers, and would be perfect with a loaf of fresh, crusty French bread.