Bleu Cheese Soup with Bacon
Keys:
Yield: 1 Servings
Ingredients:
6 tbl Butter
2 cup Yellow onions, chopped
1 x Leek, white part only, sliced
3 x Celery ribs, chopped
3 x Carrots, peeled and chopped
1 med Potato, peeled and diced
1 cup Dry white wine or dry vermouth
3 cup Chicken stock
1/2 lb Roquefort or other blue cheese, (up to 3/4)
Salt and pepper to taste
6 x Bacon strips, sauteed crisp and crumbled, (used for
garnish) (up to 8)
Method:
This sounds wonderful....I just copied it from The Recipe Dude Bulletin
Board
Melt butter in a kettle. Add onions, leek, celery, and carrots and cook,
covered, over low heat until vegetables are tender and lightly colored,
25 minutes. Add potato, white wine, and stock. Bring to a boil, reduce
heat, and simmer, partially covered, until very tender, 20 minutes.
Remove soup from heat and crumble in the cheese. Stir till cheese has
melted, then pour the soup through a strainer, reserving the liquid.
Transfer the solids to a food processor or food mill, along with 1 cup
liquid. Process till smooth.
Return soup to the kettle, pour in the rest of the liquid, and put over
med heat. When soup is simmering, check taste. Add more cheese if
needed, and you might want more salt and pepper. Ladle in bowls. Garnish
with crumbled bacon and serve immediately. 4-6 portions.
I'm in my own little world, but thats ok everybody knows me here
Angelique
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