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Tomato and Blue Cheese Soup **
Servings: 2 (three cups each)
1 1/2 lb tomatoes, peeled, quarterd, and seeded
1 garlic clove, minced
1 tbsp butter
1/2 leek, chopped
1/2 carrot, chopped
5/8 cup unsalted chicken stock
2 oz blue cheese, crumbled
1 1/2 tbsp whipping cream
several large fresh bassil leaves
1/2 cup cooked and crumbled bacon
s&p
+ preheat oven to 400
+ spred tomatoes in shallow baking dish
+ sprinkle with with w/ garlic, s&p
+ bake for 35 min
+ heat oil in large saucepan
+ add leek, carrot, s&p
+ at low heat stir and cook for 10 min till soft
+ stir in stock and tomatoes
+ bring to boil
+ simmer for 20 min
+ add cheese, cream, basil
+ blend until smooth
+ season to taste
+ reheat but don't boil
+ garnish with bacon
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Tomato_and_Blue_Cheese_Soup
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