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Phillips Brooks
Blue Cheese Soup
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CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy
Soup
1
Recipe
INGREDIENTS
2
tb
Butter
1/2
c
Each finely chopped onion, celery, carrot
1
ts
Minced garlic
1/3
c
Flour
2
ts
Cornstarch
3
c
Chicken stock
1/2
lb
Each Stilton and Cheddar, crumbled
1/8
ts
Baking soda
1
c
Cream, heavy or light, as desired
1/3
c
Dry white wine, if desired
Salt, to taste
Dash of cayenne
1/4
ts
Freshly ground black pepper (or white, for appearances)
1
Bay leaf
1/4
c
Shopped fresh parsley, for garnish
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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