Blue Cheese Soup
|Butter||1 1⁄2 Tablespoon|
|All purpose flour||2 1⁄2 Tablespoon|
|Boiling water||4 Cup (64 tbs)|
|Chicken bouillon cubes||4|
|Sargento blue cheese||6 Ounce, crumbled to make 1 1/2 cups|
|Half and half||2 Cup (32 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs), whipped|
|Parsley||1 Tablespoon, finely chopped|
In a 3-quart saucepan, melt butter and blend in flour.
Remove from heat and stir in boiling water, a little at a time.
Bring to a rolling boil.
Add bouillon cubes and stir to dissolve.
Add crumbled blue cheese, stirring as cheese is added to dissolve.
Return to boiling and boil 10 minutes.
Reduce heat to medium and add the half and half, stirring constantly.
Heat just to boiling and serve piping hot, garnished with whipped cream and parsley.