Blue cheese soup with bacon from The Silver Palate Cookbook (page 61) by Julee Rosso and Sheila Lukins

  • carrots
  • celery
  • Roquefort cheese
  • leeks
  • bacon
  • potatoes
  • white or vermouth wine
  • chicken stock
  • yellow onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute other blue cheese for Roquefort cheese.

  • Katielang on January 08, 2017

    Really lovely soup with a lot of character. I have made it as-written several times to great success. This time, I added a tsp dry mustard and a few dashes of Worcester sauce as well as freshly ground black pepper. Oh, and a few bay leaves for the simmering portion. Much easier to make if you have an immersion blender! I would also suggest withholding salt until the very end of the recipe, as the chicken stock and blue cheese add quite a bit.

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