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Idaho Blue Cheese Soup

Name: Idaho Blue Cheese Soup
Total time: 30 MINUTES
Yield: 4-6
Ingredients: 2 tbsp Butter; ½ cup Onion, finely chopped; ½ cup Celery, finely chopped; ½ cup Carrot, finely chopped; 1 tbsp Litehouse® Freeze Dried Garlic; ⅓ cup Flour; 2 tsp Cornstarch; 3 cup Chicken Stock; 8 oz Litehouse® Blue Cheese Crumbles; ⅛ tsp Baking Soda; 1 ea Cayenne Pepper, Dash; 1 ea Salt, to taste; 1 cup Cream, heavy or light, as desired; ¼ tsp Black Pepper, freshly ground; 1 ea Bay leaf; ¼ cup Parsley, fresh, chopped

October 7, 2019 Litehouse

30 MINUTES

Serves: 4-6

This hearty soup topped with chunks of French bread makes a comforting lunch or supper.

Ingredients

2 tbspButter
½ cupOnion, finely chopped
½ cupCelery, finely chopped
½ cupCarrot, finely chopped
1 tbspLitehouse® Freeze Dried Garlic
⅓ cupFlour
2 tspCornstarch
3 cupChicken Stock
8 ozLitehouse® Blue Cheese Crumbles
⅛ tspBaking Soda
1 eaCayenne Pepper, Dash
1 eaSalt, to taste
1 cupCream, heavy or light, as desired
¼ tspBlack Pepper, freshly ground
1 eaBay leaf

For garnish:

¼ cupParsley, fresh, chopped

Directions

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.