Lena
Active Poster
Joined: 21 Apr 2007
Posts: 100
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1/4 cup butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 medium carrot, finely chopped (1/2 cup)
1 bay leaf
1/4 cup flour
1/4 teaspoon white pepper
2 cups chicken broth
1 1/2 cups half-and-half
1 1/2 cups crumbled Stilton cheese (6 ounces)
Chopped fresh parsley, if desired
1. Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
2. Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
3. Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
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