Danablu soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Soups & Stews |
Rating: |
no rating. |
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Ingredients:
| 1 1/2
| tbsp | Butter | | 2 1/2
| tbsp | Flour | | 4
| cup | Boiling Water | | 4
| | Chicken Bouillon Cubes | | 1 1/2
| cup | Danish Blue Cheese, Crumbled | | 2
| cup | Half And Half | | 1/2
| cup | Whipping Cream, Whipped | | 1
| tbsp | Parsley, Finely Chopped |
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Procedures:
| 1 | In a large 3-quart saucepan, melt butter and blend in flour. | | 2 | Remove from heat and stir in boiling water, a little at a time. | | 3 | Bring to a rolling boil. | | 4 | Add bouillon cubes and stir to dissove. | | 5 | Add crumbled danish blue cheese, stirring as cheese is added to dissolve. | | 6 | Return to boiling and boil 10 minutes. | | 7 | (this is necessary to develop flavour). | | 8 | Reduce heat and add the half and half, stirring constantly. | | 9 | Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. |
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