Cream of Bacon and Blue Cheese Soup
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
- Preheat oven to 375º F.
- 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.
- 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.
- Add broth, wine, 1 Tbs of honey, and spices, and cook uncovered, for 20 minutes, stirring occasionally.
- Add broth, wine, 1 Tbs of honey, and spices, and cook uncovered, for 20 minutes, stirring occasionally.
- 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.
- 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.
- To serve, ladle soup into bowls, top with chopped candied bacon and a drizzle of honey.
