Creamy Blue Cheese Soup Recipe Recipe Cards

CREAMY CELERY AND BLUE CHEESE SOUP

Steps:

• In a soup pot over medium heat, melt butter. Add celery, onion, garlic and potato and saute for 5 - 7 minutes.
• Add flour and stir constantly for 1 minute.
• Slowly add stock, wine, white pepper and desired amount of cayenne. Bring to a boil; reduce heat and simmer for 15 - 20 minutes (stirring often), or until veggies are very tender.
• Stir in cream and blue cheese. Heat through but do not allow to boil. Add salt, if needed.
• Serve.

BLEU CHEESE SOUP

Steps:

• Put first 5 ingredients in 1 pot, bring to boil, then simmer 45 minutes-1hour pour into blender in batches, or use a hand blender to liquefy.
• Add cheese, sherry and simmer till cheese is melted.
• Serve w/chives on top.

CREAMY CHEDDAR CHEESE SOUP

Steps:

• In a 3 quart saucepan over medium-high heat, melt butter or margarine. Add onion and cook until tender, about 5 minutes. Stir in flour and cook until flour has blended with onion mixture.
• Add chicken broth and cook, stirring constantly, until mixture is slightly thickened. Add milk and heat just to boiling, stirring constantly.
• In covered blender at medium speed, blend about 1/4 of soup mixture at a time until smooth. Return to saucepan and, over medium heat, heat just to boiling. Remove from heat.
• With wire whisk or slotted spoon, stir in cheese until melted. If cheese does not melt completely, cook over very low heat about 1 minute, stirring constantly.

CREAMY CELERY SOUP WITH BLUE CHEESE

Steps:

• Heat the oil in a large saucepan then add the onion, potato, celery and caraway seeds.
• Fry gently for approximately 5 minutes until the onion is softened but not browned.
• Add the stock and milk and simmer uncovered for 20-30 minutes. Transfer the soup in batches to a blender and whizz until smooth, then return to the rinsed saucepan.
• Gently reheat the soup, then stir in the cream. Do not allow to boil.
• Crumble the blue cheese into individual soup bowls and pour over the soup.
• Sprinkle with chives and serve immediately.

BLUE CHEESE TOMATO SOUP

Steps:

• In a blender, combine 2 cups tomato juice, cream cheese, half of the blue cheese, onion, Worcestershire sauce, sugar, lemon juice, pepper and salt; process until smooth. Pour into a large bowl; stir in remaining tomato juice. Chill at least 1 hour. Top with garlic bread if desired and remaining blue cheese.