Cream Of Onion And Blue Cheese Soup

• 1/4 cup unsalted butter
• 4 cups diced white onions
• 1 1/2 cups chopped leeks, white part only
• 1 cup diced shallot
• 2 carrots, diced
• 4 tablespoons minced parsley
• 1 teaspoon minced tarragon
• 3 tablespoons unbleached flour
• 5 cups whole milk
• 3/4 cup port wine
• 1/2 lb blue cheese, crumbled-about 2 cups
• 6 tablespoons minced chives

1. In a large saucepan melt the butter over low heat.
2. Add the onions, leeks, shallots, carrots, parsley and tarragon.
3. Cover and cool on low, stirring occasionally, until onions and carrots are tender, around 20 minutes.
4. Pour into a food processor bowl and puree to smooth.
5. Return to pan.
6. Sprinkle puree with flour and stir over low heat for about 3 minutes.
7. Slowly add milk, whisking constantly until mixture is hot and thickened.
8. Add port and stir until heated through.
9. Add cheese and stir over mediun-low heat until melted and evenly blended.
10. Season to taste with salt and freshly ground white pepper.
11. Ladle into bowls and sprinkle with chives.

unsalted butter, white onions, leeks, shallot, carrots, parsley, tarragon, flour, milk, port wine, blue cheese, chives

Taken from www.food.com/recipe/cream-of-onion-and-blue-cheese-soup-56882 (may not work)