Blue Cheese and Bacon Soup

• Course:Lunch
• Preparation time: 10 Minutes
• Cooking time: 25 Minutes
• Quantity:6 Persons

Ingredients

1. 156 gr. blue cheese
2. 1.50 cup cauliflower florets
3. 2 cup mushrooms
4. 2 fresh leeks
5. 3 tbsp unsalted butter
6. 6 smoked bacon
7. 0.50 cup water
8. 906 gr. chicken broth

Preparation instructions

To cook bacon: heat a skillet over medium-high heat, add bacon 3-4 strips at a time (do not over crowd pan). Cook until crispy on one side then flip over and cook until crispy throughout. Remove strips from pan and place on a paper towel to draw off remaining fat. Repeat with remaining bacon untill all are cooked. Use as needed. Melt butter in a large soup pot over medium heat. Add leeks, mushrooms and cauliflower. Cover and cook 5 minutes, stirring occasionally.Add broth and water; bring to a boil. Lower heat, cover and simmer for 10 minutes, until vegetables are very tender.Puree soup in batches in a blender or food processor. Return pureed soup to soup pot. Add blue cheese to last batch of soup and puree until smooth. Heat through, if necessary. Before serving, top with crumbled bacon.