Cashel Soup

Ordinarily you don't think of blue cheese in soup, but this recipe comes from the Tipperary region of Ireland, home of Cashel Blue cheese, one of the best blues made. This is excellent on a cold winter day with some good crusty bread. Give it a try!

8 large fresh or one 14 oz. can tomatoes, diced
6 oz. bacon
4 tablespoons butter
½ cup flour
½ cup finely chopped onion
2 ribs celery, finely chopped
1 medium carrot, finely chopped
5 cups chicken or vegetable stock, heated
10 oz. Cashel Blue cheese, crumbled
2/3 cup whipping cream

Slowly fry the bacon in a non-stick pan until the fat is crispy and then chop or crumble into small pieces and set aside. Reserve the melted bacon fat and use with the butter to cook the onion, carrot and celery over a low heat until the onion is softening. Add the flour and mix in well with the butter and vegetables, cook for approximately 1 minute. Pour in the heated stock, stirring constantly, and then the crumbled cheese and tomatoes. Bring to a boil and cook for 1 minute. Allow to cool slightly and process with a stick blender or in a food processor slightly. Add the cream and warm through, being sure not to boil the soup. Serve in deep bowls and sprinkle with the reserved bacon bits.

Credit: Kate & Pat Mealy