Blue Cheese Soup
Yield
1 recipePrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
celery
finely chopped |
|
| ½ | cup |
carrots
finely chopped |
|
| 1 | teaspoon |
garlic
minced |
|
| ⅓ | cup |
all-purpose flour
|
|
| 2 | teaspoons |
cornstarch
|
|
| 3 | cups |
chicken broth
|
|
| ½ | pound |
blue cheese
crumbled |
|
| ½ | pound |
cheddar cheese
crumbled |
|
| ⅛ | teaspoon |
baking soda
|
|
| 1 | cup |
cream
heavy or light, as desired |
|
| ⅓ | cup |
white wine
dry, if desired |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| ¼ | teaspoon |
white pepper
or white, freshly ground |
|
| 1 | each |
bay leaves
|
*
|
| ¼ | cup |
parsley leaves
snipped fresh, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
celery
finely chopped |
|
| 118 | ml |
carrots
finely chopped |
|
| 5 | ml |
garlic
minced |
|
| 79 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cornstarch
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 226.8 | g |
blue cheese
crumbled |
|
| 226.8 | g |
cheddar cheese
crumbled |
|
| 0.6 | ml |
baking soda
|
|
| 237 | ml |
cream
heavy or light, as desired |
|
| 79 | ml |
white wine
dry, if desired |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1.3 | ml |
white pepper
or white, freshly ground |
|
| 1 | each |
bay leaves
|
*
|
| 59 | ml |
parsley leaves
snipped fresh, for garnish |
|
Directions
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.
