Blue Cheese and Bacon Soup

Serves 4:

Ingredients:

• 6 rashers(nitrate free)
• 3 tablespoons unsalted butter
• 2 leeks
• 2 cups mushrooms
• 1 ½ cups cauliflower
• 1 litre chicken bouillon or chicken stock
• ½ cup water
• 70 grams of blue cheese

Instructions:

1. Cook bacon until crispy throughout and set aside.
2. Melt butter in a large soup pot over medium heat. Add leeks mushrooms and cauliflower.
3. Add chicken stock and water and bring to a boil. Lower heat and simmer for ten minutes until vegetables are very tender.
4. Puree soup in a blender and return to the pot. Add blue cheese and puree until smooth. Serve with bacon bits on top.