This blue cheese soup with walnuts is for those who love bold flavors. The pungent, tangy blue cheese is balanced by creamy broth and finished with crunchy toasted walnuts. It's a gourmet experience in a bowl.
Blue cheese and walnuts are a classic pairing - think of a great salad. This soup takes that combination and transforms it into something warm, comforting, and utterly sophisticated.
Choosing Your Blue
Different blue cheeses create different soups:
- Roquefort - French, intense and creamy
- Gorgonzola - Italian, milder (dolce) or stronger (piccante)
- Stilton - English, rich and crumbly
- Danish Blue - Milder, good for beginners
Balancing Bold Flavors
The key to great blue cheese soup:
- Cream mellows the pungency
- Celery adds freshness
- Cayenne adds complexity without heat
- Walnuts provide contrasting crunch
Serving Suggestions
- As an elegant starter
- With pear slices on the side
- Crusty baguette
- Pair with a sweet wine
Blue Cheese Soup with Walnuts
Bold soup with tangy blue cheese and crunchy toasted walnuts.
Nutrition per serving
395Calories
12gProtein
14gCarbs
34gFat
2gFiber
3gSugar
Ingredients
Instructions
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Toast walnuts. Toast walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside.
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Sauté vegetables. Melt butter in a large pot over medium heat. Add onion and celery, cook 6 minutes until soft. Add garlic, cook 1 minute.
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Make the base. Whisk in flour and cook 2 minutes. Gradually whisk in broth and cream. Simmer 15 minutes until slightly thickened.
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Add cheese. Reduce heat to low. Add crumbled blue cheese, stirring until melted (some lumps are fine). Stir in cayenne pepper.
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Serve. Taste and season with salt and pepper. Ladle into bowls and top generously with toasted walnuts and fresh chives.
Recipe Notes
- Milder version: Use Gorgonzola dolce and add more cream.
- Pear addition: Diced pear makes a wonderful garnish.
- Wine pairing: Sauternes or port complement the cheese.
- Storage: Best served fresh. Keeps 2 days refrigerated.
