Try this Blue Cheese Soup recipe, or contribute your own.
Suggest a better descriptionMelt 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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Serving Size: 1 Recipe (1902g) | ||
Recipe Makes: 1 | ||
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Calories: 2142 | ||
Calories from Fat: 1345 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.4g | 199 % | |
Saturated Fat 88.5g | 443 % | |
Monounsaturated Fat 44.6g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 435.2mg | 134 % | |
Sodium 5561.5mg | 192 % | |
Potassium 2356.9mg | 62 % | |
Total Carbohydrate 102.9g | 30 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 100.5g | ||
Protein 92.8g | 133 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2142
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