Danablu Soup

1 1/2 tb Butter 2 1/2 tb Flour

4 c Boiling water 4 ea Chicken bouillon cubes

1 1/2 c Danish blue cheese, crumbled 2 c Half and half

1/2 c Whipping cream, whipped 1 tb Parsley, finely chopped

In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue , stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving.
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