Blue Cheese Soup

2 T butter
1/2 C each onion, celery and carrot
1 tsp garlic
1/3 C flour
2 t corn starch
3 C chicken stock
1/2 C each crumbled blue cheese and shredded cheddar
1/3 t baking soda
1 C milk
1/3 C white wine
1 bay leaf
pinch of cayenne pepper
salt and pepper

Melt butter in a large stock pot, and add onion, celery, carrot and garlic and cook until tender. Stir in flour and corn starch, cooking until roux is bubbly, about 2 minutes. Add in stock, cheese, baking soda, cream and wine, stirring until soup is smooth and thickened. Add salt, cayenne, pepper, and bay leaf and bring soup to a boil. Reduce heat and let simmer 8-10 minutes. Remove bay leaf before serving.

If soup is too thick, you can thin it out by adding more milk or wine.

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