3 pounds bacon steak, cut into 1 inch cubes
5 quarts water
8 bay leaves
14 carrots, cut into 1 inch chunks
1 bay leaf
12 stalks celery, sliced
1 medium onion, sliced
4 tablespoons soy sauce
2 teaspoons white sugar
1 teaspoon distilled white vinegar
1 red onion, sliced
1 (10.75 ounce) can evaporated milk
1/4 cup ketchup
1/4 cup brown sugar
2/3 cup ketchup
First, place bacon into a large, deep skillet; cook over medium high heat until crisp. Remove from pan and settle into a large bowl. Add enough water to cover, but not to dry out. Transfer to a blender or food processor. Add enough water to cover bacon completely but not to dry out. Process until broken up.
Place carrot and onion in a large medium saucepan with warm water to cover. Saute for about 5 minutes, stirring constantly. Stir in red onion, soy sauce and brown sugar; mix well. Bring to a boil. Reduce heat to low; simmer for about 30 minutes, until vegetables are tender.
Pour mixture into a blender or food processor; blend until smooth. Pour over shredded cream cheese mixture. Top with celery slices, onion strips, bay leaf and bacon. Serve on individual plates, or drizzle on with warm grated blue cheese.