Bleu Cheese Soup With Bacon
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Bleu Cheese Soup With Bacon
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Last updated 6/12/2012 1:09:14 AM. Recipe ID 36084. Report a problem with this recipe.
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      Title: Bleu cheese soup with bacon
 Categories: None
      Yield: 1 Servings
 
      6 tb Butter
      2 c  Yellow onions; chopped
      1    Leek; white part only,
           -sliced
      3    Celery ribs; chopped
      3    Carrots; peeled and chopped
      1 md Potato; peeled and diced
      1 c  Dry white wine or dry
           -vermouth
      3 c  Chicken stock
    1/2 lb Roquefort or other blue
           -cheese; (up to 3/4)
           Salt and pepper to taste
      6    Bacon strips; sauteed crisp
           -and crumbled, (used for
           -garnish) (up to 8)
 
  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. 




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Recipe ID 36084 (Apr 03, 2005)

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