Name: Blue Cheese and Onion Soup
Yield: Serves 8
Ingredients: fresh chives or parsley, chopped, to garnish; salt and black pepper; 2 oz (50 g) butter; 3 medium-size onions, chopped coarsely; ¼ pint (150 ml) double cream; 4 oz (100 g) Danish blue cheese; 1½ pints (900 ml) milk; 2 tablespoons (2 x 15 ml spoon) plain flour; 4–5 firm tomatoes

Preparation info

Serves
8

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

This is a rich and warming soup, and interesting too, for those cold winter evenings. Little cubes of uncooked tomato added at the last moment are a nice touch. I always think this is a particularly good prelude to roast beef. If you can afford to add a little more cream, please do.

Ingredients

2 oz (50 g) butter
3 medium-size onions, chopped coarsely

Method

Melt the butter in a large saucepan. Add the onion and stir around over a gentle heat until just softened. Sift in the flour and mix in. Stir in the milk a little at a time and bring to the boil, still stirring. Cover and simmer gently for 35–45 minutes. Crumble in the cheese, making sure it melts in

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Blue Cheese and Onion Soup

Ingredients

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