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Categories:Viewed: 100 - Published at: 2 years ago
Ingredients
- 3 Tbsp. butter
- 2 x leeks, white part only halved lengthwise, washed well and minced
- 2 c. sliced mushrooms
- 1 1/2 c. cauliflower in small florets
- 2 can reduced-sodium chicken broth - (14 1/2 ounce ea)
- 1/2 c. water
- 5 ounce blue cheese crumbled
- 6 x strips bacon cooked, crumbled
Method
- Heat butter in a large soup pot over medium heat.
- Add in leeks, mushrooms and cauliflower.
- Cover and cook 5 min, stirring occasionally.
- Add in broth and water; bring to a boil.
- Lower heat, cover and simmer for 10 min, till vegetables are very tender.
- Puree soup in batches in a blender or possibly food processor.
- Return pureed soup to soup pot.
- Add in blue cheese to last batch of soup and puree till smooth.
- Heat through, if necessary.
- Before serving, top with crumbled bacon.
- This recipe yields 6 servings.
- Description: "If you enjoy the pungent flavor of blue cheese, this soup is for you.
- The base is a puree of low carb veggies cooked in chicken broth."
