Two Cheese Soup
Stilton cheese is England's richest blue cheese. You'll find it in cheese shops and some supermarkets.
SERVES 8
INGREDIENTS
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup finely chopped carrot
- 1 teaspoon fresh minced garlic
- ½ pound (8 ounces) Stilton cheese
- ½ pound (8 ounces) Monterey Jack cheese
- 2 tablespoons butter
- 1 bay leaf
- ⅓ cup flour
- 2 teaspoons cornstarch
- 3 cups Basic Chicken Broth
- 1 pinch of baking soda
- 1 cup whole milk
- ½ cup finely chopped broccoli florets
- 1 dash of cayenne pepper
- ¼ teaspoon black pepper
- ¼ cup chopped parsley (optional)
Finely chop the onion, celery, and carrot. Mince the garlic. Crumble both kinds of cheese.
Melt the butter on medium heat in a soup pot. Add the onion, celery, carrot, garlic, and the bay leaf. Sauté for 3 to 5 minutes.
Whisk in the flour and cornstarch, and cook for 2 minutes, stirring constantly. Pour in the broth. Add the cheese, baking soda, and milk. Stir well over low heat until the mixture thickens.
Add the broccoli and two types of pepper. Bring just to a boil, reduce to a simmer, and cook for 8 to 10 minutes. Chop the parsley for garnish. Remove the bay leaf and serve.
