2 tsp chicken base with 2 c water <OR> 2 c chicken stock
2 c heavy cream
1 c blue cheese crumbles
1/4 tsp white pepper
Combine all of the ingredients except the blue cheese and white pepper and bring up to a boil. Turn to a simmer and cook for 15 minutes to cook off the alcohol in the brandy.
Add the blue cheese crumbles and stir until dissolved. Add the white pepper to taste and serve with hazelnut croutons.
LoCarb Option: Substitute either sucralose or sugar free Anise syrup (the kind for espresso drinks) for the brown sugar
