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BACON AND ROQUEFORT SOUP Recipe

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This recipe for BACON AND ROQUEFORT SOUP is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbs.sweet butter
2 cups chopped yellow onions
1 leek, white part only, finely sliced
3 celery ribs , chopped
3 medium-size carrots, peeled and chopped
1 medium-size potato, peeled and diced
1 cup dry vermouth
3 cups chicken stock
3/4ths. pound Roquefort cheese
salt and freshly ground black pepper to taste
8 bacon strips, sautéed crisp and crumbled for a garnish
Directions:
Directions:
Melt the butter in a soup pot. Add the onions, leek, celery, and carrots, cover and cook over low heat until vegetables are tender and lightly colored, about 25 minutes. Add the potato, vermouth, and stock and bring to a boil, reduce heat and simmer, partially covered until very tender, about 20 minutes. Remove soup from 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 solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the cooking stock and process until smooth. Return the soup to the pot, pour in the rest of the liquid, and place on medium heat. When soup is simmering, taste and correct the seasoning, including possibly wanting a lilttle more cheese. Ladle it into bowls, garnish with bacon crumbles and serve immediately. Enjoy!
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This soup is great if you are a blue cheese lover.

 

 

 

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