| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | tb | Butter |
| 2 | c | Yellow onions; chopped |
| 1 | Leek; white part only, sliced | |
| 3 | Celery ribs; chopped | |
| 3 | Carrots; peeled and chopped | |
| 1 | md | Potato; peeled and diced |
| 1 | c | Dry white wine or dry vermouth |
| 3 | c | Chicken stock |
| 1/2 | lb | Roquefort or other blue cheese; (up to 3/4) |
| Salt and pepper to taste | ||
| 6 | Bacon strips; sauteed crisp and crumbled, (used for garnish) (up to 8) |
INSTRUCTIONS
This sounds wonderful....I just copied it from The Recipe Dude Bulletin Board Melt butter in a kettle. Add onions, leek, celery, and carrots and cook, covered, over low heat until vegetables are tender and lightly colored, 25 minutes. Add potato, white wine, and stock. Bring to a boil, reduce heat, and simmer, partially covered, until very tender, 20 minutes. Remove soup from heat and crumble in the cheese. Stir till cheese has melted, then pour the soup through a strainer, reserving the liquid. Transfer the solids to a food processor or food mill, along with 1 cup liquid. Process till smooth. Return soup to the kettle, pour in the rest of the liquid, and put over med heat. When soup is simmering, check taste. Add more cheese if needed, and you might want more salt and pepper. Ladle in bowls. Garnish with crumbled bacon and serve immediately. 4-6 portions. Posted to recipelu-digest Volume 01 Number 434 by molony <molony@scsn.net> on Jan 02, 1998
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