Blue Cheese and Bacon Soup
Source Dr. Atkins' Quick & Easy New Diet Cookbook
March 02, 2005
Total carbohydrates: 9.4 grams per 2 cups
Makes about 2 cups
Ingredients
2 tablespoons butter
1 leek (white part only), halved lengthwise, washed well, and chopped
1 cup sliced mushrooms
½ cup chopped cauliflower
1 ½ cups chicken stock
2 ½ ounces blue cheese, crumbled
6 strips bacon, cooked and crumbled
Instructions
Heath the butter in a large sauce pan over medium heat until the foam subsides. Add the leek, mushrooms, and cauliflower. Cover and cook, stirring occasionally, for 5 minutes. Add the stock and bring to a boil. Lower the heat, cover, and simmer for 10 minutes.
Transfer the mixture to a food processor. Add the blue cheese and puree for 1 minute, or until smooth. Serve immediately with the crumbled bacon on top.
