Veloutè de Roquefort

Serve 6 to 8 people.

1/4 cup of butter
1 onion, chopped
1 small head of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped fine
1/4 cup of flour
2/3 cup of milk and 4 ¼ cups of stock
salt and pepper
1 oz of Roquefort cheese
4 Tbsp of cream
8 small slices of French bread, lightly toasted 

  • Melt three-quarters of the butter in a large pan and sweat the vegetables over a gentle heat for 10 minutes.
  • When all the vegetables are soft, remove from the heat and add the flour.
  • Return the pan to the heat and cook for 2 or 3 minutes, stirring all the time.
  • Add the milk, stock, salt and pepper and simmer for 15 minutes.
  • Crush the cheese with a fork and mix with the rest of the butter.
  • Remove the soup from the heat and whisk in the cheese/butter mixture together with the cream.
  • Taste and adjust the seasoning.
  • Place the bread in a warm tureen or in individual soup bowls and pour the soup over.
  • Serve at once.