Passion for Pork

Cream of Bacon and Blue Cheese Soup

Cream of Bacon and Blue Cheese Soup

Created by Dan Clapson


2 tsp (10 mL) canola oil

4 bacon strips, 2 cm sliced

1 Tbsp butter

2 Tbsp all-purpose flour

3 cups (720 mL) half and half

3 cups (720 mL) chicken broth

½ cup (120 mL) white wine

1 Tbsp, plus 2 tsp honey, separated

1 tsp cayenne pepper

1 tsp smoked paprika

¼ cup crumbled blue cheese

4 strips bacon

To taste salt and pepper

Garnish honey


Preheat oven to 375º F.  Heat canola oil in a medium pot on medium-high heat. Add sliced bacon and cook for 5 minutes. Remove cooked bacon from pot and place onto paper towel to absorb any excess oil.

Reduce to medium heat and add butter. Once melted, stir in flour to form a roux. Slowly add half and half, stirring until you have a sauce-like consistency. Add broth, wine, 1 Tbsp of honey and spices, and cook uncovered for 20 minutes, stirring occasionally. Stir in blue cheese and cook another 10 minutes. Season to taste with salt and pepper and keep warm on the stove until ready to serve. Place bacon strips on a baking rack, drizzle with honey and bake in preheated oven until crispy, about 8-10 minutes. Allow to cool, then roughly chop.

To serve, ladle soup into bowls, top with chopped candied bacon and a drizzle of honey.

Cooking Time: 40 Minutes

Approximately 4 Servings

Tags: bacon | blue cheese | cream | wine |