| 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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