How to make it

  • Melt the butter in a saucepan, add onions and leeks and fry for about five minutes, until soft
  • Stir in the flour and stock, then heat, whisking continuously, until soup thickens.
  • Add the bouquet garni and simmer over a low heat for 20 minutes. Cool slightly, remove bouquet garni and liquidise soup - then return to pan or dish.
  • Add the milk and heat until nearly boiling.
  • Then remove from heat, add cheese, pepper and yogurt and stir until cheese has melted.
  • Serve hot or chilled. If I am going to serve chilled I I add a few cooked pureed potatoes and chives on top as garnish,

Reviews & Comments 5

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    " It was excellent "
    shai ate it and said...
    oh yeah!
    just what I was seeking.
    Was this review helpful? Yes Flag
  • eeks 6 years ago
    Blue cheese and onions...how can a body go wrong...I've had this soup...it's great!! I'm gonna have to make it again!!
    thanks so much for the recipe!!
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  • eeks 6 years ago
    Yummy....made this with some fresh Wisconsin blue cheese and fresh Leeks...very nice...perfect with a nice crusty bread and a nice white fruity wine!!
    A very cold Reisling was good with it!!
    Was this review helpful? Yes Flag
    " It was excellent "
    tinadc ate it and said...
    I love blue cheese but prefer Roquefort. Thanx
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  • dara_k_12345 6 years ago
    Wow I love blue cheese!!!
    Was this review helpful? Yes Flag

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