Blue Cheese & Bacon Soup
2 Tbsp Butter
1 Leek (white part only), halved lengthwise, washed well, & chopped
1 C Sliced Mushrooms
1/2 C Chopped Cauliflower
1-1/2 C Chicken Stock
2-1/2 Oz. Blue Cheese, crumbled
6 Strips Bacon, cooked & crumbled
Heat the butter in a large saucepan over medium heat until the foam subsides. Add the leek, mushrooms, and cauliflower. Cover & cook, stirring occasionally, for 5 minutes. Add the stock and bring to a boil. Lower the heat, cover, and simmer for 10 minutes. Transfer the mixture to a food processor. Add the blue cheese and puree for 1 minute or until smooth. Serve immediatley with the crumble bacon on top.
Note from the book: "Cheese soups are expecially savory, and this one is made even more delicious with the addition of the smoky flavor of bacon. If you are not a fan of blue cheese, you can substitute an equal amount of grated cheese."
Hmmm. I like blue cheese. But cheddar sounds like it would work well here also.
Enjoy!
