Danablu Soup
Yield
servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
butter
|
|
| 2 ½ | tablespoons |
all-purpose flour
|
|
| 4 | cups |
water
boiling |
|
| 4 | each |
chicken bouillon cubes
|
*
|
| 1 ½ | cups |
blue cheese
danish, crumbled |
|
| 2 | each |
light cream (half&half)
|
*
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
butter
|
|
| 38 | ml |
all-purpose flour
|
|
| 946 | ml |
water
boiling |
|
| 4 | each |
chicken bouillon cubes
|
*
|
| 355 | ml |
blue cheese
danish, crumbled |
|
| 2 | each |
light cream (half&half)
|
*
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 15 | ml |
parsley leaves
finely chopped |
|
Directions
In a large 3-quart saucepan, melt butter and blend in flour.
Remove from heat and stir in boiling water, a little at a time.
Bring to a rolling boil.
Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve.
Return to boiling and boil 10 minutes.
(This is necessary to develop flavour).
Reduce heat and add the half and half, stirring constantly.
Heat just to boiling and serve hot, adding a spoonful of the topping to each serving.
