Bleu Harvest Soup
"This soup tastes like autumn! This recipe is rather strange and surprisingly good! When someone requested this, I thought it would be kind of hard to get the flavors to work, but they do! The bleu cheese lends itself well to the bacon, rosemary, and squash. The carrots add crunch and the onions also go well with the bacon. I would definitely add mushrooms to this! It could be made into a cream soup quite easily, if that's the way you'd rather have it."
Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Water | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cubes chicken bouillon
- 12 cups water
- 2 acorn squash - peeled, seeded, and diced
- 4 large carrots, sliced
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 teaspoons crushed dried rosemary
- 1/2 pound bacon, diced
- 2 (15 ounce) cans great Northern beans, rinsed and drained
- 3/4 cup crumbled blue cheese