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.
Serving size: Complete recipe
Calories 1984 Calories from Fat 1441
% Daily Value*
Total Fat 163 g250.8%
Saturated Fat 104.5 g522.7%
Trans Fat 0 g
Cholesterol 520.8 mg173.6%
Sodium 6384.1 mg266%
Total Carbohydrates 65 g21.7%
Dietary Fiber 1.5 g6%
Sugars 8.5 g
Protein 55 g110.5%
Vitamin A 96.7% Vitamin C 40.5%
Calcium 153.3% Iron 19.7%
*Based on a 2000 Calorie diet