Blue Cheese Soup

Half a pound of blue cheese and half a pound of cheddar melted into a chicken broth base with cream and white wine. This is not a subtle soup. It’s bold, rich, and unashamedly cheesy.

The foundation is a classic mirepoix: onion, celery, and carrot cooked in butter until tender. Eight minutes of gentle cooking softens them without browning, which keeps the soup’s color clean. The flour and cornstarch go in next, forming a roux that bubbles for a couple of minutes before the stock hits the pan.

The pinch of baking soda is an old restaurant trick. It prevents the cheese from curdling when it hits the hot liquid, keeping the soup smooth instead of grainy. Just an eighth of a teaspoon does the job.

White wine adds acidity that balances all that cheese richness. Add it with the stock and cream so it has time to cook off the raw alcohol taste during the simmer.

Chef Tips

• Chop the vegetables very fine. This is a smooth, elegant soup and large chunks of carrot or celery break the texture.
• Crumble both cheeses before adding. Large pieces take longer to melt and can clump.
• Stir constantly as the cheeses melt. Blue cheese especially can stick to the bottom and scorch.
• If the soup is too thick after simmering, thin with a splash of milk or wine until you hit the consistency you want.
• Remove the bay leaf before serving.

Variations

• Lighter version: Use half-and-half instead of heavy cream and reduce the cheddar by half. Still rich, just slightly less indulgent.
• With pear: Float thin slices of ripe pear on each bowl. The sweet fruit against the sharp blue cheese is a classic pairing.