Title: Bleu Cheese Soup with Bacon
Categories: None
Yield: 1 Servings

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)

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
on Jan 02, 1998