for 4 person

Soup

1 tbsp	butter
2	shallots, finely chopped
2 tbsp	white flour
4 dl	white wine
6 dl	vegetable bouillon
2 ½ dl	single cream for sauces
50 g	blue cheese (e.g. Gorgonzola), cut into pieces
	salt and pepper to taste

200 g	blue grapes, halved lengthwise
50 g	almonds, roasted, roughly chopped
25 g	blue cheese (e.g. Gorgonzola), cut into small pieces

How it's done

Soup

Heat the butter in a pan. Add the shallots, sauté for approx. 5 mins. Add the flour, cook briefly. Pour in the wine, bring to the boil while stirring with a whisk. Pour in the stock, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Add the single cream and cheese, stir until the cheese has melted, season.

Plate up the soup, sprinkle with the grapes, almonds and Gorgonzola.

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