Title: Danablu Soup
Categories: Soup
Yield: 4 Servings
| 1 1/2 | tb | Butter |
| 4 | c | Boiling water |
| 1 1/2 | c | Danish blue cheese, crumbled |
| 1/2 | c | Whipping cream, whipped |
| 2 1/2 | tb | Flour |
| 4 | | Chicken bouillon cubes |
| 2 | c | Half and half |
| 1 | tb | Parsley, finely chopped |
In a large 3-quart saucepan, melt butter and blend in flour. Remove from
heat and stir in boiling water, a little at a time. Bring to a rolling
boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue
Cheese, stirring as cheese is added to dissolve. Return to boiling and
boil 10 minutes. (This is necessary to develop flavour). Reduce heat and
add the half and half, stirring constantly. Heat just to boiling and serve
hot, adding a spoonful of the topping to each serving.