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Thursday, March 22, 2012


2 tablespoons butter
1/2 cup each finely chopped onion, celery, carrot
1 teaspoon minced garlic
1/3 cup flour
2 teaspoons cornstarch
3 cups chicken stock
1/2 pound each bleu and cheddar cheeses, crumbled
1/8 teaspoon baking soda
1 cup cream, heavy or light, as desired
1/3 cup dry white wine, if desired
salt to taste
dash of cayenne
1/4 teaspoon freshly ground black pepper
1 bay leaf
1/4 cup chopped fresh parsley for garnish

Melt the butter, add the onion, celery, carrot and garlic. Cook until tender, about 8 minutes. Stir in the flour and cornstarch, cooking until bubbly, about 2 minutes. Add the stock, the two cheeses, baking soda, cream and wine. Stir and blend until smooth and thickened. Add salt, cayenne, pepper and bay leaf. Bring to a slow boil and let simmer 8 to 10 minutes. Remove the bay leaf. Test for consistency. May be thinned with a little milk or wine if too thick. Garnish with the parsley and serve.

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