Ingredients
- 1/4 cup unsalted butter (1/2 stick)
- 4 cups white onion, finely diced
- 1 1/2 cups leeks, chopped (white part only-about 3 medium)
- 3/4 cup shallots, finely diced (about 3)
- 2 large carrots, finely chopped (no need to peel)
- 2 tablespoons flat-leaf parsley, minced
- 1 tablespoons fresh tarragon, minced (or 1 tsp dried)
- 3 tablespoons all-purpose flour
- 5 cups whole milk
- 3/4 cup wine (port wine)
- 1/2 pound Stilton cheese, grated (2 cups)
- Salt and pepper, to taste
- 3 ounces bacon (3 strips cooked bacon, crumbled, optional)
- 3 tablespoons fresh chives (optional)
How to Make
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Step 1: In a large nonaluminum saucepan, melt butter over low heat.
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Step 2: Add onions, leeks, shallots, carrots, parsley and tarragon. Cover and cook over low heat, stirring occasionally, until onions and carrots are tender, about 20 minutes.
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Step 3: Puree vegetables in food processor or blender. Return puree to saucepan.
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Step 4: Sprinkle with flour and stir over low heat for about 3 minutes to cook flour.
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Step 5: Slowly add milk, stirring constantly to avoid lumps. Cook over medium heat until mixture is hot and thickened.
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Step 6: Add port and stir until heated through.
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Step 7: Add cheese and stir over medium-low heat until melted and evenly blended.
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Step 8: Season to taste with salt and pepper.
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Step 9: Ladle into heated soup bowls and sprinkle with bacon and chives, if desired.
We hope you enjoy this recipe!
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