Blue Cheese Soup with Bacon

Name: Blue Cheese Soup with Bacon
Yield: 4 to 6 portions
Ingredients: ½ to ¾ pound imported Roquefort or other blue cheese; ½ to ¾ pound imported Roquefort or other blue cheese; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 6 to 8 bacon strips, sautéed crisp and crumbled, for garnish; 1 leek, white part only, well rinsed and finely sliced; 1 leek, white part only, well rinsed and finely sliced; 3 carrots, peeled and chopped; 3 celery ribs, chopped; 1 cup dry white wine or dry vermouth; 1 medium-size potato, peeled and diced; 3 cups Chicken Stock; 1 cup dry white wine or dry vermouth; 6 tablespoons (¾ stick) unsalted butter; 2 cups chopped yellow onions

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

A hearty first course or luncheon main dish.

Ingredients

6 tablespoons (¾ stick) unsalted butter
2 cups chopped yellow onions

Main course
Starter
Gluten-free
Soup

Method

Melt the butter in a large heavy pot over low heat. Add the onions, leek, celery, and carrots and cook, covered, until the vegetables are tender and lightly colored, about 25 minutes, stirring occasionally.
Add the potato, white wine, and stock, bring to a boil, reduce the heat, and simmer, partially covered, until very tender, about 20 minutes.
Remov