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Receta Cream Of Onion Soup With Stilton

by Global Cookbook

Ingredientes

1/4 c. unsalted butter 4 c. finely-diced white onions 1 1/2 c. minced leeks, white part only 3/4 c. finely-diced shallots 2 lrg carrots finely minced 3 Tbsp. chopped fresh flat-leaf parsley 1 Tbsp. chopped fresh tarragon

3 Tbsp. unbleached flour 5 c. lowfat milk 3/4 c. port wine 1/2 lb Stilton cheese crumbled Kosher salt to taste Freshly-grnd white pepper to taste 3 x strips cooked bacon crumbled, (optional) 3 Tbsp. chopped fresh chives

Direcciones

1. In a large, heavy-bottomed non-aluminum saucepan, heat butter over low heat. Add in onions, leeks, shallots, carrots, parsley and tarragon. Cover with a tight-fitting lid and cook over very low heat, stirring occasionally, till onion and carrots are tender, about 20 min.
2. 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 min to cook flour.
3. Slowly add in lowfat milk, stirring constantly to avoid lumps. Cook over medium heat till mix is warm and thickened. Add in port and stir till heated through.
4. Add in cheese and stir over medium-low heat till melted and proportionately blended. Season to taste with salt and white pepper. Ladle into heated soup bowls. Sprinkle with bacon, if using, and chives.
5. This recipe yields 6 servings.

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