4 C. white onions; finely diced

1 1/2 C. leeks; chopped, white part only

3/4 C. shallots; finely diced

2 carrots — finely chopped

3 T. fresh parsley; minced

1 tsp. dried tarragon

3 T. flour

5 C. milk

3/4 C. port wine

1/2 pound blue cheese; Stilton — grated

3 slices bacon — cooked, crumbled

3 T. fresh chives; minced

 

In a large, heavy-bottomed pot, melt butter over low heat. Add onions, leeks, shallots, carrots, parsley and tarragon. Cover with a tight-fitting lid and cook over very low heat, stirring occasionally, until onions and carrots are tender, about 20 minutes. Puree vegetables in the bowl of a food processor fitted with the metal blade. Return puree to the saucepan. Sprinkle puree with flour and stir over low heat for about 3 minutes to cook flour. Slowly add milk, stirring constantly to avoid lumps. Cook over medium heat until mixture is hot and thickened. Add port and stir until heated through. Add cheese and stir over medium-low heat until melted and evenly blended. Season to taste with salt and white pepper.

 

 

Yield:

Calories:

Fat:

Fiber: