Blue Tomato Soup
Ingredients
Bacon 150 g
Onion 1 small
Celery 1 stalk
Carrot 1 med
Stock - Chicken 500 ml
Flour 15 ml
Butter 20 ml
Tomato 1 small can (400 ml)
Cheese - Blue 100 g
Cream - heavy 75 ml
Onion - Spring 1
Parsley 15 ml
Preparation
1.Fry the bacon until crispy.
2.Chop the onion, celery and carrot.
3.In a sauce pan over medium heat melt the butter then add the chopped vegetables. Cook, stiring occasionally, until soft.
4.Reduce the heat and stir in the flour. Drop in the Blue Cheese and break up with a spoon.
5.Heat the stock and pour in slowly, stirring constantly, then pour taking the tomatoes in individually in your hand, crush and add to the stock. Add some of the tomatoe juice if you like.
6.Simmer for about 8 minutes - then transfer to a blender or food processor - and puree. (You may need to do this in batches if you don't want to clean your ceiling)
7.Return to the pot add the cream and heat on low heat for a few minutes.
8.To serve ladel into bowls, top with crumbled bacon, chopped spring onion and a bit of parsley.
2.Chop the onion, celery and carrot.
3.In a sauce pan over medium heat melt the butter then add the chopped vegetables. Cook, stiring occasionally, until soft.
4.Reduce the heat and stir in the flour. Drop in the Blue Cheese and break up with a spoon.
5.Heat the stock and pour in slowly, stirring constantly, then pour taking the tomatoes in individually in your hand, crush and add to the stock. Add some of the tomatoe juice if you like.
6.Simmer for about 8 minutes - then transfer to a blender or food processor - and puree. (You may need to do this in batches if you don't want to clean your ceiling)
7.Return to the pot add the cream and heat on low heat for a few minutes.
8.To serve ladel into bowls, top with crumbled bacon, chopped spring onion and a bit of parsley.
