Blue Cheese Soup

For an elegant flair, add 1/3 cup of dry white wine.

Serves: 8Hands-on: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 Tbsp. butter
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 1 tsp. minced garlic
  • ⅓ cup all-purpose flour
  • 2 tsp. cornstarch
  • 3 cups chicken broth
  • ⅛ tsp. baking soda
  • 1 cup heavy cream
  • ½ lb. Stilton cheese, crumbled
  • ½ lb. white Cheddar cheese, crumbled
  • ½ tsp. salt
  • ½ tsp. ground cayenne pepper
  • ¼ tsp. ground black pepper
  • 1 bay leaf
  • ¼ cup chopped fresh parsley

Directions

  • Melt the butter in a soup pot on medium heat, and add the onion, celery, and garlic. Cook until the vegetables are tender, about 8 minutes.
  • Whisk in the flour and cornstarch, stirring constantly; cook until it begins to bubble, about 2 minutes. Add the broth, baking soda, and cream. Set aside 2 tablespoons Stilton and add remaining cheese to the pot along with the Cheddar. Stir until smooth and thickened. Add the salt, cayenne, black pepper, and bay leaf. Bring to a slow boil and let simmer for 8 to 10 minutes.
  • Remove the bay leaf. Allow the soup to cool and then purée it in a food processor or use an immersion blender. Reheat gently, garnish with reserved cheese and parsley, and serve.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. butter
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 1 tsp. minced garlic
  • ⅓ cup all-purpose flour
  • 2 tsp. cornstarch
  • 3 cups chicken broth
  • ⅛ tsp. baking soda
  • 1 cup heavy cream
  • ½ lb. Stilton cheese, crumbled
  • ½ lb. white Cheddar cheese, crumbled
  • ½ tsp. salt
  • ½ tsp. ground cayenne pepper
  • ¼ tsp. ground black pepper
  • 1 bay leaf
  • ¼ cup chopped fresh parsley

Directions

  • Melt the butter in a soup pot on medium heat, and add the onion, celery, and garlic. Cook until the vegetables are tender, about 8 minutes.
  • Whisk in the flour and cornstarch, stirring constantly; cook until it begins to bubble, about 2 minutes. Add the broth, baking soda, and cream. Set aside 2 tablespoons Stilton and add remaining cheese to the pot along with the Cheddar. Stir until smooth and thickened. Add the salt, cayenne, black pepper, and bay leaf. Bring to a slow boil and let simmer for 8 to 10 minutes.
  • Remove the bay leaf. Allow the soup to cool and then purée it in a food processor or use an immersion blender. Reheat gently, garnish with reserved cheese and parsley, and serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories400
Total Fat34g
Saturated Fat21g
Cholesterol80mg
Sodium540mg
Total Carbohydrate6g
Dietary Fiber0g
Sugars1g
Protein16g