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


  • 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


  • 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.