• 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 Stilton and Cheddar, 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.

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Blue Cheese Soup