Blue Cheese Soup
18 ingredients
11 steps
Ingredients
- 2 tablespoons butter
- 1/2 cup onions finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup carrots finely chopped
- 1 teaspoon garlic minced
- 13 cup flour, all-purpose
- 2 teaspoons cornstarch
- 3 cups chicken broth
- 1/2 pound blue cheese crumbled
- 1/2 pound cheddar cheese crumbled
- 18 teaspoon baking soda
- 1 cup cream heavy or light, as desired
- 13 cup white wine dry, if desired
- 1 x salt to taste
- 1 dash cayenne pepper
- 1/4 teaspoon white pepper or white, freshly ground
- 1 each bay leaves
- 1/4 cup parsley leaves snipped fresh, for garnish
Directions
-
1Melt the butter, add the onion, celery, carrot, and garlic.
-
2Cook until tender, about 8 minutes.
-
3Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes.
-
4Add the stock, the two cheeses, baking soda, cream, and wine.
-
5Stir and blend until smooth and thickened.
-
6Add salt, cayenne, pepper, and bay leaf.
-
7Bring to a slow boil and let simmer 8 to 10 minutes.
-
8Remove the bay leaf.
-
9Test for consistency.
-
10May be thinned with a little milk or wine if too thick.
-
11Garnish with the parsley and serve.
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