blue cheese soup with bacon
(1 rating)
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A awesome combo.....blue cheese and bacon....I mean come on what could be wrong with this soup!
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(1 rating)
yield
4 to 6
Ingredients For blue cheese soup with bacon
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6 Tbspunsalted butter (1/2 stick)
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2 cchopped yellow onions
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1leek, white park only, well rinsed and finely sliced
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3celery ribs
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3carrots, chopped and peeled
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1 mdpotato, peeled and diced
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1 cdry white wine or dry vermouth
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3 cchicken stock
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1/2 to 3/4 lbimported roquefort or other blue cheese
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salt and pepper,to taste
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6 to 8bacon strips, sauteed crisp and crumbled, for garnish
How To Make blue cheese soup with bacon
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1Melt the butter in a large heavy pot over low heat. Add the onion,leek,celery and carrots and cook,covered until the vegetables are tender and lightly colored, about 25 minutes,stirring occasionally.
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2Add the potato,white wine, and stock, bring to a boil,reduce the heat and simmer partially covered until very tender about 20 minutes.
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3Remove the soup from the heat and crumble in 1/2 pound of the cheese. Stir until the cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid. Transfer the solid to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
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4Return the soup to the pot, pour in the rest of the liquid and simmer over medium heat. Taste and correct the seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.
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5Ladle into bowls, garnish with the bacon crumbles and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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