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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1/2 cup finely chopped onion
1/2 cup finely chopped carrot
1 bay leaf
1/4 cup margarine or butter
1/4 cup all purpose flour
1/4 tsp. white pepper
2 cups chicken broth
1-1/2 cups half and half (half milk and cream)
1-1/2 cups crumbled Stilton cheese (6 ounces)
Snipped parsley
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Directions:
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Cook onion, carrot and bay leaf in margarine in 3 quart saucepan until onion and carrot are tender, about 5 minutes. Stir in flour and white pepper. Cook over low heat, stirring constantly until smooth and bubbly; remove from heat. Stir in broth and half and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute. Stir in cheese; heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf; sprinkle with parsley. Serve with crumpets. 6 servings.
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Comments from olga
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Here is a rich and satisfying cheese soup. Stilton cheese is the great English blue veined cheese that ages to ivory pale gold perfection.
The New International Cookbook
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