|Danish Blue Cheese Soup: Buses and Segways.|
Danish Blue Cheese Soup:
1-½ tbsp. butter or margarine
3 tbsp. all-purpose flour
4 c. chicken stock or bouillon
1 c. (13 oz. or 375g) Danish blue cheese, crumbled
2 c. light cream
1 tbsp. fresh parsley, finely chopped, as garnish (optional)
In large saucepan on medium heat, melt butter, blending in flour. Gradually add stock, stirring constantly until soup simmers. Add cheese, continuing to stir until cheese melts. Simmer 2-to-3 min. over low heat. Add cream, stirring constantly. Heat to serving temperature. Ladle into bowls, topping with a flurry of parsley. Serves 6-to-8.
Note: This is a large (and expensive!) soup. Small households may want to cut the quantity in half.
|Add Stock to butter and flour roux.|
|Add crumbled blue cheese to simmering mixture.|
|Stir in light cream.|
|Add a flurry of finely chopped parsley.|
Tomorrow: Olga’s Beer-Cheese Soup.