| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Danish |
Soups |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Butter |
| 2 1/2 |
tb |
Flour |
| 4 |
c |
Boiling water |
| 4 |
|
Chicken bouillon cubes |
| 1 1/2 |
c |
Danish blue cheese, crumbled |
| 2 |
c |
Half and half |
| 1/2 |
c |
Whipping cream, whipped |
| 1 |
tb |
Parsley, finely chopped |
INSTRUCTIONS
In a large 3-quart saucepan, melt butter and blend in flour. Remove from
heat and stir in boiling water, a little at a time. Bring to a rolling
boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue
Cheese, stirring as cheese is added to dissolve. Return to boiling and boil
10 minutes. (This is necessary to develop flavour). Reduce heat and add the
half and half, stirring constantly. Heat just to boiling and serve hot,
adding a spoonful of the topping to each serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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