Chicken Soup Copenhagen

Yield: 3 quarts

• 4 oz. unsalted butter
• 4 oz. Bleu cheese
• 1 small onion fine sliced
• 3 stalks of celery fine sliced
• 2 carrots fine sliced
• 5 tbsp. regular flour
• 4 – 10½ oz. tins boiling condensed chicken broth
• 16 oz. sweet cream
• Salt and Pepper to taste

Method: Put butter and cheese into 4-quart saucepan and allow to melt over very low flame. Add all vegetables, continue to saute over low flame, stir frequently to prevent sticking. When vegetables look glossy add flour, mix well. Next add the boiling broth and with a wire whip stir vigorously to dissolve mixture. Bring soup to a boil – stir often – turn heat low and allow soup to simmer gently for about 25 – 30 minutes.

Remove soup from fire and strain through an extremely fine sieve. Return soup to the fire, add sweet cream and heat just about to the boiling point. Serve very hot with buttered crouton or crackers.