Bacon and Blue Cheese Soup
Author: Justine (HCP)
INGREDIENTS:**
g Bacon rashers, back, raw
g Butter, unsalted
g Leeks, raw
g Mushrooms, white, raw
g Cauliflower, raw
g Stock cubes, chicken, made up with water
g Cheese, Roquefort
g Water, distilled
g Oil, olive
Directions:
Place a pan over medium-high heat, add 5ml of the oil and cook bacon until crispy throughout. Remove from pan and place to one side. When cool, chop bacon up into small pieces and set aside.Melt butter in a large pan over medium heat. Add leeks, mushrooms and cauliflower. Cover and cook 5 minutes, stirring occasionally. Add chicken stock and bring to the boil. Lower heat, cover and simmer for 10 minutes, until vegetables are very tender. Put soup mix in blender and puree, add the cheese and blend once more. Return pureed soup to the pan and add the remaining oil to the soup and stir, if the consistency is too think add the extra water. Top with bacon just before serving.
Nutrition Information (for entire recipe):
Carbohydrate:
1.42
Calories: 286
Fat:
28.11
Protein:
6.49
Ratio:
3.55:1
Tags:
3.5:1 ratio
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
