A creamily sharp, slightly salty Danish blue cheese soup served hot.
1 1/2 tablespoons butter
2 1/2 tablespoons all-purpose flour
4 cups water, boiling
4 teaspoons chicken base or bouillon granules
1 1/2 cups Danablu (Danish) blue cheese, crumbled
2 cups half-and-half (light cream)
1 tablespoon chopped flat-leaf parsley
- In a large saucepan melt butter and blend in flour. Slowly stir in boiling water. Bring to a rolling boil. Add chicken base and stir to dissolve.
- Add crumbled blue cheese, stirring to dissolve. Return to a boil, and cook for 10 minutes.
- Reduce the heat and add half-and-half, stirring constantly. Heat to just boiling and serve hot; add chopped parsley just before serving.
Makes 4 servings.