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1 shallot, chopped
1 stalk celery with leaves, chopped
2 tablespoons butter or margarine, melted
1/2 cup white wine
1 (10 1/2 ounce) can condensed chicken broth, undiluted
1 cup whipping cream
2 tablespoons crumbled Roquefort or Blue cheese
1 tablespoon chopped fresh chives
1. Saute shallot and celery in butter in medium saucepan
until tender.
2. Add wine and chicken broth.
3. Bring to a boil and cook over medium heat, stirring
frequently, until liquid is reduced to about 1 cup
(about 15 minutes).
4. Strain broth mixture and return to saucepan.
5. Add whipping cream and return to a boil. Then reduce
heat and simmer about 15 minutes, or until mixture is
reduced to about 1 cup, stirring frequently.
(If desired, cover and chill for 1 day. Reheat and proceed as directed.)
6. Remove from heat; add cheese and stir until melted.
7. Stir in chopped chives.
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