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Ingredients
- 1/4 c. unsalted butter
- 4 c. finely-diced white onions
- 1 1/2 c. minced leeks, white part only
- 3/4 c. finely-diced shallots
- 2 lrg carrots finely minced
- 3 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. chopped fresh tarragon
- 3 Tbsp. unbleached flour
- 5 c. lowfat milk
- 3/4 c. port wine
- 1/2 lb Stilton cheese crumbled Kosher salt to taste Freshly-grnd white pepper to taste
- 3 x strips cooked bacon crumbled, (optional)
- 3 Tbsp. chopped fresh chives
Directions
- In a large, heavy-bottomed non-aluminum saucepan, heat butter over low heat. Add in onions, leeks, shallots, carrots, parsley and tarragon. Cover with a tight-fitting lid and cook over very low heat, stirring occasionally, till onion and carrots are tender, about 20 min.
- Puree vegetables in the bowl of a food processor fitted with a metal blade. Return puree to the saucepan. Sprinkle puree with flour and stir over low heat for about 3 min to cook flour.
- Slowly add in lowfat milk, stirring constantly to avoid lumps. Cook over medium heat till mix is warm and thickened. Add in port and stir till heated through.
- Add in cheese and stir over medium-low heat till melted and proportionately blended. Season to taste with salt and white pepper. Ladle into heated soup bowls. Sprinkle with bacon, if using, and chives.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 146 | 42% |
| Total Fat 16.45g | 21% |
| Saturated Fat 8.38g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 238mg | 10% |
| Potassium 681mg | 19% |
| Total Carbs 33.06g | 9% |
| Dietary Fiber 2.7g | 9% |
| Sugars 18.43g | 12% |
| Protein 11.09g | 18% |
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