Cream of Bacon and Blue Cheese Soup

Yield: Serves 4

Photo & Recipe by Dan Clapson

Ingredients

2 tsp (10 mL) canola oil

4 bacon strips, 2 cm sliced

1 Tbs butter

2 Tbs all-purpose flour

3 cups (720 mL) half and half

3 cups (720 mL) chicken broth

½ cup (120 mL) white wine

1 Tbs, plus 2 tsp honey, separated

1 tsp cayenne pepper

1 tsp smoked paprika

¼ cup crumbled blue cheese

4 strips bacon

To taste salt and pepper

Garnish honey

Preparation

  1. Preheat oven to 375º F.
  2. Heat canola oil in a medium pot on medium-high heat. Add sliced bacon and cook for 5 minutes. Remove cooked bacon from pot and place onto paper towel to absorb any excess oil.
  3. Reduce to medium heat and add butter. Once melted, stir in flour to form a roux. Slowly add half and half, stirring until you have a sauce-like consistency.
  4. Add broth, wine, 1 Tbs of honey, and spices, and cook uncovered, for 20 minutes, stirring occasionally.
  5. Add broth, wine, 1 Tbs of honey, and spices, and cook uncovered, for 20 minutes, stirring occasionally.
  6. Stir in blue cheese and cook another 10 minutes. Season to taste with salt and pepper and let warm on the stove until ready to serve.
  7. Place bacon strips on a baking rack, drizzle with honey and bake in preheated oven until crispy, about 8-10 minutes. Allow to cool, then roughly chop.
  8. To serve, ladle soup into bowls, top with chopped candied bacon and a drizzle of honey.
https://culinairemagazine.ca/cream-of-bacon-and-blue-cheese-soup/
Recipe by Dan Clapson

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