Cream Of Onion Soup With Stilton

Recipe Ingredients

1/4 cup	49g / 1.7oz	Unsalted butter
4 cups	250g / 8.8oz	Finely-diced white onions
1 1/2 cups	219g / 7.7oz	Chopped leeks, white part only
3/4 cup	109g / 3.8oz	Finely-diced shallots
2 cups	220g / 7.8oz	Carrots - finely chopped (large)
3 tablespoons	45ml	Minced fresh flat-leaf parsley
1 tablespoon	15ml	Minced fresh tarragon
3 tablespoons	45ml	Unbleached flour
5 cups	1185ml	Milk
3/4 cup	177ml	Port wine
1/2 lb	227g / 8oz	Stilton cheese - crumbled
		Kosher salt - to taste
		Freshly-ground white pepper - to taste
3		Cooked bacon - crumbled, (optional)
3 tablespoons	45ml	Minced fresh chives

Recipe Instructions

In a large, heavy-bottomed non-aluminum saucepan, melt butter over low heat. Add onions, leeks, shallots, carrots, parsley and tarragon. Cover with a tight-fitting lid and cook over very low heat, stirring occasionally, until onion and carrots are tender, about 20 minutes.

Puree vegetables in the bowl of a food processor fitted with a metal blade. Return puree to the saucepan. Sprinkle puree with flour and stir over low heat for about 3 minutes to cook flour.

Slowly add milk, stirring constantly to avoid lumps. Cook over medium heat until mixture is hot and thickened. Add port and stir until heated through.

Add cheese and stir over medium-low heat until melted and evenly blended. Season to taste with salt and white pepper. Ladle into heated soup bowls. Sprinkle with bacon, if using, and chives.

This recipe yields 6 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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