English Cheddar Soup with Olives
5 slices of bacon
1/2 cup of grated carrot
1/2 cup of chopped celery
1/2 cup of chopped onion
1/2 cup of chopped green pepper
1/4 cup of flour
4 cups of chicken broth
3 cups of shredded sharp Cheddar cheese
one 4 3/4 ounce jar of pimento stuffed olives
2 cups of milk
2 tablespoons of dry sherry
Coarsely ground pepper to taste
1 tablespoon of chopped parsley
Cook the bacon until crisp in a Dutch oven,
then drain on paper towels and crumble. Sauté the carrot, celery, onion
and green pepper in the bacon drippings over low heat for about 5
minutes or until crisp tender. Do not brown. Blend in the flour, then
stir in chicken broth gradually. Cook over low heat, stirring
constantly, until mixture thickens and boils, then simmer for 5 minutes.
Add cheese and stir over low heat until the cheese is melted. Drain the
olives and slice. Stir in milk, sherry and olives and simmer for 10
minutes. Season with pepper. Serve garnished with crumbled bacon and
parsley. |
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