Cream of Garlic Soup
Blue Cheese & Bacon Soup
2015-04-07 18:10:22
Serves 4
Nutrition Facts
Serving Size
577g
Servings
4
Amount Per Serving
Calories 713
Calories from Fat 415
% Daily Value *
Total Fat 47g
72%
Saturated Fat 27g
135%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 131mg
44%
Sodium 1985mg
83%
Total Carbohydrates 35g
12%
Dietary Fiber 4g
17%
Sugars 11g
Protein 28g
Vitamin A
189%
Vitamin C
26%
Calcium
55%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 6 tablespoons unsalted butter
- 2 cups chopped yellow onion
- 1 leek, white part only, well rinsed and finely sliced
- 3 celery ribs, chopped
- 3 carrots, peeled and chopped
- 1 medium-size potato, peeled and diced
- 1 cup dry white wine
- 3 cups chicken stock
- 1/2 to 3/4 lb. Roquefort or other blue cheese
- Salt and freshly ground pepper
- 6 to 8 bacon strips, crisp and crumbled, for garnish
Instructions
- 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.
- Remove the soup from the heat and crumble in 1/2 lb. 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 a food processor. 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 simmer over medium heat. Season soup with salt and pepper to taste, and adding a little more cheese if needed.
- Ladle into bowls, garnish with bacon crumbles, and serve immediately.
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