1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 bay leaf
1/4 cup Gold Medal? all-purpose flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 ounces)
Chopped fresh parsley, if desired
1. Melt butter in 3-quart saucepan over medium heat. Cook onion,
carrot and bay leaf in butter about 5 minutes, stirring occasionally,
until onion and carrot are tender.
2. Stir in flour and white pepper. Cook over low heat, stirring
constantly, until smooth and bubbly; remove from heat. Stir in
broth and half-and half. Heat to boiling over medium heat, stirring
constantly; boil and stir 1 minute.
3. Stir in cheese. Heat over low heat, stirring constantly, just
until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
Makes 6 servings
Here is a rich and satisfying cheese soup. Stilton cheese is
the great English blue-veined cheese that ages to ivory-pale
Prep: 10 min - Start To Finish: 20 min
Tip: After stirring in the cheese, heat over low heat. Cheese
in soups like this one can separate if allowed to boil.
Nutritional Info Per 1 Serving: Calories 285 (Calories from Fat 205 );
Total Fat 23 g (Saturated Fat 11 g); Cholesterol 45 mg; Sodium 860 mg;
Total Carbohydrate 10 g (Dietary Fiber 1 g); Protein 10 g
Diet Exchange: 1 High-Fat Meat; 2 Vegetable; 3 Fat