Cream Of Onion And Blue Cheese Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup unsalted butter
• 4 cups diced onions
• 1 1/2 cups chopped leeks, part only
• 1 cup diced shallot
• 2 carrots, diced
• 4 tablespoons minced parsley
• 1 teaspoon minced tarragon
• 3 tablespoons unbleached flour
• 5 cups whole milk
• 3/4 cup port wine
• 1/2 lb blue cheese, crumbled-about 2 cups
• 6 tablespoons minced chives

Recipe

• 1 in a large saucepan melt the butter over low heat.
• 2 add the onions, leeks, shallots, carrots, parsley and tarragon.
• 3 cover and cool on low, stirring occasionally, until onions and carrots are tender, around 20 minutes.
• 4 pour into a food processor bowl and puree to smooth.
• 5 return to pan.
• 6 sprinkle puree with flour and stir over low heat for about 3 minutes.
• 7 slowly add milk, whisking constantly until mixture is hot and thickened.
• 8 add port and stir until heated through.
• 9 add cheese and stir over mediun-low heat until melted and evenly blended.
• 10 season to taste with salt and freshly ground pepper.
• 11 ladle into bowls and sprinkle with chives.