This hearty soup topped with chunks of French bread makes a comforting lunch or supper.
2 Tbsp butter
1/2 cup each finely chopped: onion, celery, carrot
1 Tbsp. Litehouse® Instantly Fresh Garlic
1/3 cup flour
2 tsp cornstarch
3 cups chicken stock
1/2 lb (2-4 oz. containers) Litehouse® Blue Cheese Crumbles
1/8 tsp baking soda
Dash of cayenne pepper
Salt, to taste
1 cup cream, heavy or light, as desired
1/4 tsp freshly ground black pepper
1 Bay leaf
1/4 cup chopped fresh parsley, for garnish
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, cheese, baking soda, and cream. 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 if too thick. Garnish with the parsley and serve.