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Danablu Soup

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Submitted by Hakan

YIELD

servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 ½ 23
TABLESPOONS ML BUTTER
2 ½ 38
TABLESPOONS ML ALL-PURPOSE FLOUR
4 946
CUPS ML WATER
boiling
4 4
1 ½ 355
CUPS ML BLUE CHEESE
danish, crumbled
2 2
½ 118
CUP ML HEAVY WHIPPING CREAM
whipped
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 285 77% from fat
 % Daily Value *
Total Fat 24g 38%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 752mg 31%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 23g
Vitamin A 16% Vitamin C 2%
Calcium 29% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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