Bleu Harvest Soup
Serves: 4
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
48
Sourness
37
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
12 cups
Water4 large
Carrot (sliced)1 tbsp
Olive Oil1 large
Onion (diced)2 tsps
Dried Rosemary (crushed)450 g
Bacon (diced)3 cup
Crumbled Blue CheeseDirections:
1
Crumble bouillon cubes into water in a large pot; bring to a boil
2
Add squash to the boiling liquid; cook until squash is beginning to soften, 6 to 8 minutes
3
Stir carrots into the liquid; continue cooking until carrots are just tender, about 5 minutes
4
Remove from heat and set aside
5
Heat oil in a skillet over medium heat
6
Cook onion with rosemary in the hot oil until translucent, about 5 minutes
7
Stir bacon into the onion; cook and stir until the bacon is crisp, 7 to 10 minutes
8
Scoop bacon and onion mixture directly into the pot with the squash
9
Stir beans through the mixture
10
Garnish with blue cheese to serve