Danish Blue Cheese Soup

My love of blue cheese began in childhood, when I’d spend hours staring at smears of blue cheese under the lens of my junior microscope. Unlike most scientists, I happily ate my research. Blue cheese cultures contain a lot of visible life. Did you know that the organisms in blue cheese ride commuter trains and buses, just as we do? I’m kidding, of course. As everyone knows, they ride Segways.   

Danish Blue Cheese Soup

Danish Blue Cheese Soup:

1-½ tbsp. (23 mL) butter or margarine
3 tbsp. (45 mL) all-purpose flour
4 c. (1 L) chicken stock or bouillon
1 c. (13 oz. or 375 g) Danish blue cheese, crumbled 
2 c. (500 mL) light cream
1 tbsp. (15 mL) 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.

Slowly 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.