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Stilton Soup served in a Sourdough Bread Bowl (Emeril Lagasse) Recipe

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Stilton Soup served in a Sourdough Bread Bowl (Emeril Lagasse)
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Ingredients
10
Count
Nutrition
1179
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Melt the butter in a medium stockpot or Dutch oven over medium-high heat. Add the leeks and saute until softened and tender, 2 to 3 minutes, stirring occasionally. Add the flour and cook, stirring constantly, for about 1 minute. Slowly add the chicken stock, whisking until it is fully incorporated. Bring the mixture to a boil, and then lower the heat to allow the mixture to cook at a simmer for 20 minutes.
  2. Cut the top 1/3 off the sourdough rounds and reserve for croutons. Hollow out the remaining bread round, leaving about 1-inch around the sides, and 1 1/2 to 2 inches on the bottom. Save 3 cups of the inside portion of the bread, chopped, for the soup. Set aside.
  3. Cut the reserved top 1/3 portion of the bread rounds into a small dice, enough to equal 2 cups chopped. Place the bacon in a medium skillet over medium-low heat and cook until the bacon is browned and crisp and the fat is rendered. Remove the bacon with a slotted spoon and drain on paper towels. Set aside for a garnish. Increase the heat to medium and add the 2 cups of diced bread. Cook, stirring, until the bread is golden and toasted, about 7 minutes. Remove from the heat and set aside to use as a garnish with the soup.
  4. Remove the simmered soup from the heat and add the reserved 3 cups of the sourdough removed from the inside of the bread rounds to the hot soup. Let the bread sit in the soup for 5 minutes. Add the cream and 6 ounces of the crumbled Stilton to the soup and, in batches, transfer the soup mixture to a blender or food processor. Process the soup until smooth and slightly thickened, about 30 seconds per batch. Return the soup mixture to the stockpot or Dutch oven and heat over medium heat until heated through. Season with salt and white pepper.
  5. Place the hollowed out bread rounds onto plates and ladle the soup into the hollowed out portion. Garnish the soup with the remaining 2 ounces of crumbled blue cheese, the toasted sourdough croutons, and the bacon. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1178.89 Kcal (4936 kJ)
Calories from fat 659.08 Kcal
% Daily Value*
Total Fat 73.23g 113%
Cholesterol 202.08mg 67%
Sodium 2973mg 124%
Potassium 857.3mg 18%
Total Carbs 83.19g 28%
Sugars 16.86g 67%
Dietary Fiber 4.34g 17%
Protein 54.8g 110%
Vitamin C 16.2mg 27%
Vitamin A 0.2mg 7%
Iron 5.4mg 30%
Calcium 544mg 54%
Amount Per 100 g
Calories 140.12 Kcal (587 kJ)
Calories from fat 78.34 Kcal
% Daily Value*
Total Fat 8.7g 113%
Cholesterol 24.02mg 67%
Sodium 353.37mg 124%
Potassium 101.9mg 18%
Total Carbs 9.89g 28%
Sugars 2g 67%
Dietary Fiber 0.52g 17%
Protein 6.51g 110%
Vitamin C 1.9mg 27%
Iron 0.6mg 30%
Calcium 64.7mg 54%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.9
    Points
  • 33
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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