Cream of Onion and Blue Cheese Soup

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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