Recipe Categories
Soup & Stews
Back to Soups

Kat's Bleu Cheese Soup

2 tablespoons butter
1/2 cup each finely chopped onion, celery, carrot
1 teaspoon minced garlic
1/3 cup flour
2 teaspoons cornstarch
3 cups chicken stock
1/2 pound each bleu and cheddar cheeses, crumbled
1/8 teaspoon baking soda
1 cup cream, heavy or light, as desired
1/3 cup dry white wine, if desired
salt to taste
dash of cayenne
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley for garnish

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.
When you feel that you have reached the end and that you cannot go one step further, when life seems to be drained of all purpose: What a wonderful opportunity to start all over again, to turn over a new page.

- Eileen Caddy