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
A bold and sophisticated soup featuring tangy blue cheese balanced with toasted walnuts and a touch of cream.
Nutrition per serving
395 Calories
12g Protein
14g Carbs
34g Fat
2g Fiber
Ingredients
Instructions
- . Melt butter. Sauté onion and celery 6 minutes. Add garlic, cook 1 minute.
- . Whisk in flour 2 minutes. Add broth and cream. Simmer 15 minutes.
- . Reduce heat. Add blue cheese, stirring until melted. Add cayenne.
- . Season. Serve topped with walnuts and 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.