Cream of Onion and Blue Cheese Soup

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READY IN: 50mins
Recipe by Diana Adcock

This soup is a great first course to a steak dinner! Not to shabby with hot bread sticks, salad and wine either!

Ingredients Nutrition


  1. In a large saucepan melt the butter over low heat.
  2. Add the onions, leeks, shallots, carrots, parsley and tarragon.
  3. Cover and cool on low, stirring occasionally, until onions and carrots are tender, around 20 minutes.
  4. Pour into a food processor bowl and puree to smooth.
  5. Return to pan.
  6. Sprinkle puree with flour and stir over low heat for about 3 minutes.
  7. Slowly add milk, whisking constantly until mixture is hot and thickened.
  8. Add port and stir until heated through.
  9. Add cheese and stir over mediun-low heat until melted and evenly blended.
  10. Season to taste with salt and freshly ground white pepper.
  11. Ladle into bowls and sprinkle with chives.

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