blue cheese soup with bacon

How To Make blue cheese soup with bacon

• Step 1
  Melt 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.
• Step 2
  Add the potato,white wine, and stock, bring to a boil,reduce the heat and simmer partially covered until very tender about 20 minutes.
• Step 3
  Remove 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.
• Step 4
  Return 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.
• Step 5
  Ladle into bowls, garnish with the bacon crumbles and serve immediately.
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