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Harvest Soup with Grilled Bacon and Blue Cheese Dippers

Harvest Soup with Grilled Bacon and Blue Cheese Dippers

Loaded with apples, beets and seasonal root veggies for the perfect confort soup blend. Goes great with bacon and blue cheese stuffed bread dippers!

Servings 4

Ingredients

Harvest Soup

  • 1 beet
  • 1 large apple
  • 4 parsnips
  • 1 medium turnip
  • 3 cups chicken or vegetable broth
  • 1 tsp salt
  • 1 tsp dried sage
  • 1 tsp herbs de provence or thyme
  • 1/4 cup heavy cream or dairy free unsweetened creamer

Grilled Bacon and Blue Cheese Dippers

  • 4 slices whole grain bread
  • 4 slices Nitrate free bacon
  • 1/2 cup Mozzarella cheese shredded
  • 4 tbsp blue cheese crumbled

Soup Topping ideas (optional but delicious!)

  • pomegranates
  • blue cheese
  • toasted pumpkin seeds
  • fresh basil

Instructions

  1. For Soup: Peel beet, parsnips and turnip. Peel and core apple. Cut all into 1 inch pieces, place in stock pot with salt and cover with broth, approx 3-4 cups. Bring to a boil. Reduce heat to simmer, cover and cook for 30 min, or until veggies fork tender (test a beet or turnip because the apple will be tender early on in the boiling process). When done, remove from heat and drain RESERVING 2 CUPS OF THE SOUP STOCK. Add veggies, soup stock and cream to blender. Process for 1 min or until smooth. Ladle into 4 bowls, add toppings and enjoy with grilled cheese dippers.

  2. For Grilled Cheese Dippers: Cook bacon over medium heat on stove until crispy. Reserve bacon grease in a small container and set aside. When bacon is cool enough to handle, chop into small pieces. Place 1/4 cup mozarella, 2 tbsp blue cheese and half the bacon on a piece of bread and top with another piece of bread. In a small saucepan, add 1 tsp bacon grease and spread around pan. Add sandwich to pan and cook over medium heat for approx 1-2 min on each side, or until toasted but not burnt. While sandwich is cooking, cover pan with a lid to help cheese melt faster. Repeat with remaining sandwich. Cut sandwiches into quarters and serve alongside soup.