Cheese Soup Favorite
A sherried cheddar cheese soup with bits of grated carrot, chopped celery, onion, green bell pepper and green olives, topped with crisp crumbled bacon.
5 strips of bacon, cooked crisp
1/2 cup grated carrot
1/2 cup chopped celery
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup all-purpose flour
4 cups chicken broth
3 cups shredded cheddar cheese
2 cups milk
2 tablespoons cooking sherry
1 cup chopped green olives
1 ounce pimiento, chopped
1/4 teaspoon ground black pepper
- Cook strips of bacon in a kettle until crisp; remove and crumble. Drain the kettle then add grated carrot, chopped celery, finely chopped onion, and chopped green bell pepper. Cook over low heat for 3 minutes, or until tender but not browned. Add flour and cook for 1 minute, stirring constantly.
- Gradually add chicken broth, stirring constantly. Bring to a boil over medium heat, reduce the heat, and simmer for 8 minutes, or until thickened. Add shredded cheddar cheese, milk, sherry, chopped green olives, chopped pimientos, and pepper. Cook over medium heat until heated through.
- Serve sprinkled with the reserved bacon.
Makes 6 servings.