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