Danablu Soup

Danablu is the famous Danish blue cheese, a creamy, sharp wheel from the village of Dükes-Jægerspris area dating to the 1920s. This soup turns that funky, salty cheese into the centerpiece of an elegant first-course soup, the kind served in small bowls at the start of a Scandinavian dinner.

The technique is essentially a béchamel souped up with broth. Melt butter, whisk in flour for a quick roux, then stream in boiling water and chicken bouillon. The bouillon cubes give the broth its savory backbone, and the rolling boil after adding the cheese is the part most home cooks skip and shouldn’t. Ten minutes of vigorous boiling is what develops the deep blue-cheese flavor instead of leaving it mealy and one-note.

Half-and-half goes in last, off-boil, to enrich the soup without curdling. The whipped cream and parsley topping is more than garnish: the cool unsweetened cream contrasts the warm salty broth and balances each spoonful.

This is rich. Serve in small portions as a first course rather than as a main, alongside rye bread or crackers for textural contrast.

Chef Tips

• Use real Danablu if you can find it. Domestic blue cheese works but lacks the specific creamy-pungent character.
• The 10-minute boil after adding cheese is required, not optional. The recipe specifically notes this develops flavor.
• Whip the cream just before serving so it stays light on top of each bowl. Pre-whipped cream weeps.
• Strain the soup through a fine mesh sieve if you want a perfectly smooth texture without cheese specks.

Variations

• Stir in a tablespoon of dry sherry or brandy at the end for adult depth.
• Top with crispy bacon crumbles instead of (or alongside) whipped cream for a savory contrast.
• Use Gorgonzola or Roquefort if Danablu isn’t available. Both are similar blue-veined cheeses.