Blue Cheese Soup With Bacon Recipe

Summary

Health IndexAverageCuisine
CourseDish
Interest Group

Ingredients

 Sweet butter6 Tablespoon
 Chopped yellow onions2 Cup (32 tbs)
 Leek1 , cleaned and sliced (White Part Only)
 Celery ribs3 , chopped
 Carrots3 , chopped
 Potato1 Medium, peeled
 Dry white wine/Dry vermouth1 Cup (16 tbs)
 Chicken stock3 Cup (48 tbs)
 Roquefort/Blue cheese3⁄4 Pound
 Ground black pepper To Taste
 Bacon strips8 , sauteed crisp and crumbled (For Garnish)
 Salt To Taste

Directions

Melt the butter in a kettle.
Add the onions, leek, celery, and carrots and cook, covered, over low heat until vegetables are tender and lightly colored, about 25 minutes.
Add the potato, white wine, and stock, bring to a boil, reduce heat, and simmer, partially covered, until very tender, another 20 minutes or so.
Remove soup from heat and crumble in 1/2 pound of the cheese.
Stir until cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid.
Transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium disc.
Add 1 cup of the cooking stock and process until smooth.
Return the soup to the kettle, pour in the rest of the liquid, and set over medium heat.
When soup is simmering, taste and correct seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.
Ladle into bowls, garnish with bacon crumbles

Comments

Anonymous

Anonymous says :

looks good, i'll try it
Posted on: 4 February 2010 - 2:13am
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