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creamy Stilton Soup 1/2 Cup Finely Chopped Onion
1/2 Cup Finely Chopped Carrot
1 Bay Leaf
1/4 Cup Butter Or Margarine
1/4 Cup 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
snipped Parsley cook Onion, Carrot And Bay Leaf In Butter In 3-quart Saucepan Until Onion And Carrot Are Tender, About 5 Minutes. 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. Reduce Heat To Low. Stir In Cheese; Heat Over Low Heat, Stirring Constantly, Just Until Cheese Is Melted. Remove Bay Leaf; Sprinkle Soup With Parsley. |
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