Side Pannel
Blue Cheese Soup
Ingredients List
- 2 tb Butter
- 1/2 c Each finely chopped
- -onion, celery, carrot
- 1 ts Minced garlic
- 1/3 c Flour
- 2 ts Cornstarch
- 3 c Chicken stock
- 1/2 lb Each Stilton and Cheddar,
- -crumbled
- 1/8 ts Baking soda
- 1 c Cream, heavy or light,
- -as desired
- 1/3 c Dry white wine, if desired
- Salt, to taste
- Dash of cayenne
- 1/4 ts Freshly ground black pepper
- -(or white, for appearances)
- 1 Bay leaf
- 1/4 c Shopped fresh parsley,
- -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.
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.
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