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Idaho Blue Cheese Soup

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® Instantly Fresh 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.

Litehouse products used

Freeze Dried Garlic

Herbs

Simply Artisan Crumbles

Blue Cheese
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