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.
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