Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces blue cheese, crumbled
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Sprinkle the flour over the onion and garlic and stir to combine.
4. Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming.
5. Bring the mixture to a simmer and let cook for 10 minutes.
6. Add the heavy cream and blue cheese to the pot and stir until the cheese is melted and the soup is smooth.
7. Use a blender or immersion blender to puree the soup until it is completely smooth.
8. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 38g
Carbohydrates: 11g
Protein: 16g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version of the soup.
- Half-and-half can be used instead of heavy cream for a lighter version of the soup.
- Gorgonzola cheese can be used instead of blue cheese for a slightly different flavor.
Variations:
- Add cooked bacon or croutons on top of the soup for added texture.
- Use the soup as a sauce for pasta or roasted vegetables.
- Add diced potatoes or carrots to the soup for a heartier version.
Tips and tricks:
- Be sure to whisk constantly when adding the chicken broth to prevent lumps from forming.
- Use a blender or immersion blender to puree the soup until it is completely smooth.
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of chopped fresh herbs on top.
Garnishes:
Crumbled blue cheese, chopped fresh herbs, cooked bacon, croutons
Pairings:
Crusty bread, salad with a tangy vinaigrette, roasted vegetables
Suggested side dishes:
Roasted Brussels sprouts, garlic mashed potatoes, grilled chicken
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
Food safety advice:
Be sure to refrigerate any leftovers promptly and discard any soup that has been left out at room temperature for more than 2 hours.
Food history:
Blue cheese soup is a modern twist on traditional cream of vegetable soups. Blue cheese was first made in France in the 7th century and has been enjoyed in various forms ever since.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve the soup as a first course or as a main dish with a side salad.
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Taste: Creamy, Rich, Tangy, Savory, Blue Cheese