Blue Cheese Soup
Try this Blue Cheese Soup recipe, or contribute your own. "Corn" and "Soups" are two of the tags cooks chose for Blue Cheese Soup.
"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. "- Mischelle40
8 people want to try | 15 have favorited
|1 cheavy Cream; or light cream|
|1/3 cDry white wine; if desired|
|1/4 cfresh parsley; chopped|
|1/2 c; Each finely chopped|
|1 Bay leaf|
|1 tsGarlic; minced|
|1/8 tsBaking soda|
|Salt; to taste|
|1/4 tsBlack Pepper; freshly ground|
|1/2 lbStilton; and 1/2 lb Cheddar|
|3 cChicken Stock|
Blue Cheese Soup Preparation
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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