Portobello Leek Cheese Soup

1 pkg. Longmont Dairy Specialty Portobello Leek cheese (approx. 8 oz.), shredded
2 Tbsp. butter
2 Tbsp. flour
3 1/2 cups of hot Longmont Dairy milk
1 whole clove garlic
2 Tbsp. white vinegar (or 3-4 tablespoons white wine)
3/4 tsp. salt
1/8 tsp. pepper
2 egg yolks
2 Tbsp. Longmont Dairy cream

Melt the butter in a double boiler and blend in the flour. Gradually stir in the milk and garlic. Cook over simmering water in a double boiler for 20 minutes. Discard the garlic. Stir in the vinegar (or use white wine, if you prefer), and the shredded Portobello Leek cheese. Season the soup with salt and pepper.

Cook the mixture, stirring until the cheese is melted. Beat the egg yolks with the cream. Add a little soup to the mixture and mix all together in the double boiler. Cook for 3 minutes, stirring the entire time. Serve immediately.
Makes about 1 1/2 quarts.

MOOO News March 2012