Blue Cheese And Bacon Soup Food

BEAN BACON BLUE CHEESE TOMATO SOUP

Steps:

• Cook onion and garlic in olive oil until translucent.
• Add blue cheese, cream cheese, and milk. Cook until well blended.
• Add tomato soup, chicken stock, and salsa. Cook until well blended.
• Add ground pepper, sea salt, and pre-cooked northern beans. Simmer until ready to serve.
• Top bowls with bacon, blue cheese, sour cream, and garlic croutons. ENJOY!!

BACON, BLUE CHEESE, CAULIFLOWER CHOWDER

Steps:

• Cut bacon into small pieces. In large stock pot over medium heat cook bacon until crisp. Drain off fat.
• Chop onions, slice leeks lengthwise clean and chop. Add onions,leeks, thyme, bay leaves and garlic to pot with bacon. Saute until onions are translucent.
• Cut cauliflower into small florets, grate carrots and slice mushrooms. Add florets, carrots and mushrooms to pot and saute for 5-10 minutes.
• Add chicken broth and cook until vegetables are done.
• Add blue cheese and cook until blue cheese melts.
• Pour in half and half turn heat to low and cook approx 10-15 minutes until heated throughly.
• I have been known to add any kind of fish that will hold together. Delicious on a cold rainy night. This makes a big batch, but when i fix it we have it for dinner then lunch the next day.

BACON-CHEDDAR CAULIFLOWER CHOWDER

Steps:

• Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.
• Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.
• Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.
• Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.
• Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

CHEESE AND BACON SOUP

Steps:

• In a large heavy bottom soup pot cook bacon until browned and crisp.
• Remove and pour off 1/2 of the drippings.
• Cook the veggies over medium heat for around 5 minutes or until tender.
• Blendnd the flour, salt and pepper.
• Slowly stir in the half and half, milk and broth.
• Add 1/2 of the cooked bacon, crumbled.
• Cover and cook until thick and bubbly, stirring occasionally for 15 minutes.
• Add the cheese stirring untel melted and well blended.
• Crumble remaining bacon and garnish the soup.

POTATO SOUP WITH BLUE CHEESE AND BACON

Steps:

• Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
• Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
• Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
• Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.

BLUE CHEESE AND BACON SOUP

Steps:

• Heat butter in large saucepan over med heat until foam subsides.
• Add leeks, mushrooms and cauliflower.
• Cover and cook, stirring occasionally for 5 minutes.
• Add stock and bring to boil.
• Lower heat, cover and simmer for 10 minutes.
• Transfer mixture to a food processor.
• Add blue cheese and puree for 1 minute or until smooth.
• Serve immediately with crumbled bacon on top.

BLUE CHEESE SOUP WITH BACON

Steps:

• 1. Melt the butter in a large heavy pot over low heat. Add the onion,leek,celery and carrots and cook,covered until the vegetables are tender and lightly colored, about 25 minutes,stirring occasionally.
• 2. Add the potato,white wine, and stock, bring to a boil,reduce the heat and simmer partially covered until very tender about 20 minutes.
• 3. Remove the soup from the heat and crumble in 1/2 pound of the cheese. Stir until the cheese has melted into the soup, then pour the soup through a strainer, reserving the liquid. Transfer the solid to a food processor or use a food mill fitted with a medium disc. Add 1 cup of the cooking stock and process until smooth.
• 4. Return the soup to the pot, pour in the rest of the liquid and simmer over medium heat. Taste and correct the seasoning; you may want to add a little more cheese, and the soup may need salt and pepper.
• 5. Ladle into bowls, garnish with the bacon crumbles and serve immediately.

TOMATO AND BLUE CHEESE SOUP WITH BACON

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Spread the tomatoes out in an oven-proof dish. Sprinkle with the garlic and some salt and pepper. Place in oven and bake for 35 minutes.
• Heat the butter in a large pan. Add the leek and carrot and season with salt and pepper. Cook over low heat, stirring frequently, for about 10 minutes, until softened.
• Stir in the broth and baked tomatoes. Bring to a boil, lower heat, cover and simmer for 20 minutes.
• Add the blue cheese, cream and parsley. Remove from heat and let cool slightly, then transfer to a blender and process until smooth, working in batches if necessary. Taste and adjust seasoning.
• Ladel into warmed bowls and sprinkle with crumbled bacon.

POTATO, CHEESE AND BACON SOUP

Steps:

• Melt the butter in a large pan, add the bacon and cook until crisp.
• Remove the bacon from the pan with a slotted spoon, leaving as much fat as possible.
• Add the onion to the same pan and cook for 5 minutes, or until very soft and golden.
• Add the paprika and cook for further 30 seconds.
• Return the bacon to the pan and add the potato and stock.
• Bring to the boil, then reduce the heat and simmer for 30 minutes or until the potatoes are very soft.
• Stir or mash lightly to break up the potato.
• Add the Cheddar and stir well, until it is melted through.
• Season with salt and pepper to taste and serve topped with a sprinkling of chopped chives.

CHEESE & BACON TURNOVERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the pastry on the sheet of baking parchment it comes with, and cut into six squares. Mix the soft cheese with the mustard, if using, and a good grinding of black pepper. Divide between the middles of the pastry squares, and smooth over in a diagonal line from one corner to the opposite side.
• Lay a bacon rasher over the soft cheese, then scatter over the cheese. Brush the two exposed corners of pastry with beaten egg, and fold over the top of the filling to join together. Brush the tops with more egg, then slide the baking parchment on to a baking sheet and bake for 15-20 mins until the cheese has melted and the pastry is golden.
• Transfer to a cooling rack for 5-10 mins before serving warm. Will keep chilled in an airtight container for two-three days.

IRISH BLUE CHEESE AND TOMATO SOUP

Steps:

• Preheat oven to 425. Rub a bit of olive oil on your hands and coat each of the tomato halves. place them cut side down on a rimmed baking sheet. Roast the tomatoes in the oven for 30 to 40 minutes. Remove from the oven and chop the tomatoes roughly in a food processor or by hand.
• In the bottom of your soup pot cook the bacon over low heat until it's crisp. Remove to a plate and cover with a paper towel. Reserve a tablespoon of the bacon fat to cook the vegetables.
• Add the onion, celery and carrots to the soup pot and cook stirring occasionally for 1 - 2 minutes, until the onion is translucent. Stir in the flour and mix well until it's completely incorporated with the veggies in the pot. Pour in the heated stock and stir well until the stock thickens slightly and the vegetables are soft.
• Crumble the cheese into the pot and add the chopped tomatoes. Bring the soup to a boil stirring to help melt the cheese. Remove the pot from heat and use an immersion blender to puree the soup until smooth. (Or let the soup cool slightly and process in batches in a blender or food processor; then return the soup to the pot.). Cook until the soup is hot but not yet at the simmer.
• Roughly chop the bacon.Serve the soup in individual bowls,, topped with bacon. Sprinkle the black pepper and chopped parsley if desired.