Ingredients
- 150 gr. blue cheese
- 1000 ml water
- 6 celery stalk
- 1 onion, fresh, med
- 2 tbsp butter
Preparation instructions
melt the butter in a large pot, add onions and saute for 10
mins. Add the celery and water, bring to boil then reduce heat and
simmer for 30 mins. Add 2/3 of the cheese to the soup, puree the soup in
small batches. When done, pour into bowls and sprinkle with rest of the
blue cheese.
Ingredients
- 156 gr. blue cheese
- 1.50 cup cauliflower florets
- 2 cup mushrooms
- 2 fresh leeks
- 3 tbsp unsalted butter
- 6 smoked bacon
- 0.50 cup water
- 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.
