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1/2 small onion minced
2 celery stalks chopped
2 T butter
3 C chicken broth (canned OK)
3 oz. Roguefort or blue cheese crumbled
2 T cream
1 egg yolk
salt and pepper
2 T finely chopped walnuts (optional)
How To Prepare:
Melt butter in 2 quart or larger saucepan. Add onion and celery and cook 10 minutes. Add broth, boil, reduce heat, simmer 15 minutes.
In a small bowl, mash cheese. Blend in cream and then egg yolk. Add 1/3 of hot soup. Mix well.
Remove soup from heat. Stir in cheese mixture. Salt and Pepper to taste.
Garnish with nuts (optional).
Number of Servings:
Carbs per serving - include all nutritional information if known: