This soup is a great first course to a steak dinner! Not to shabby with hot bread sticks, salad and wine either!
Provided by Diana Adcock
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan melt the butter over low heat.
- Add the onions, leeks, shallots, carrots, parsley and tarragon.
- Cover and cool on low, stirring occasionally, until onions and carrots are tender, around 20 minutes.
- Pour into a food processor bowl and puree to smooth.
- Return to pan.
- Sprinkle puree with flour and stir over low heat for about 3 minutes.
- Slowly add milk, whisking constantly until mixture is hot and thickened.
- Add port and stir until heated through.
- Add cheese and stir over mediun-low heat until melted and evenly blended.
- Season to taste with salt and freshly ground white pepper.
- Ladle into bowls and sprinkle with chives.
Nutrition Facts : Calories 472.7, Fat 25.5, SaturatedFat 15.8, Cholesterol 69, Sodium 639, Carbohydrate 37.8, Fiber 2.8, Sugar 19.6, Protein 17.6
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