Description:

A savoury cheese soup with flair.

Source:

S. Chokel

Serves/Makes:2 quarts

Ingredients

• 5 or more slices of bacon
• 1/2 cup (125 ml) carrots, grated
• 1/2 cup (125 ml) celery, finely chopped
• 1/2 cup (125 ml) onions, finely chopped
• 1/2 cup (125 ml) green peppers, finely chopped
• 1/4 cup (60 ml) of flour
• 4 cups (950 ml) of chicken stock
• 3 cups (700 ml) sharp cheddar cheese, shredded
• 2 cups (475 ml) milk
• 2 tbsp (30 ml) dry sherry
• 5 oz (140 grm). pimento-stuffed olives, chopped
• salt and fresh ground pepper to taste
• parsley, chopped
• sour cream, garnish

Preparation

• In a dutch oven kind of pan, cook the bacon until crisp.
• Drain the bacon and reserve.
• Saute the carrots, celery, onion and green pepper in bacon drippings until tender (Do not brown them).
• Blend in the flour and slowly add the stock.
• Cook over low heat until mixture thickens and starts to simmery boil; cook about five minutes.
• Add cheese and stir until melted.
• Stir in warm milk, sherry and olives.
• Simmer for 10 minutes.
• Season as you want with salt and pepper.
• Crumble bacon on top of each serving.

Comments

A dollop of sour cream spiked with a red chile hot sauce or prepared horseradish topped off with the crumbled bacon adds a special delight to this soup. Leaving it with a simple dollop of sour cream with the crumbled bacon is good too.

Note 1: You can omit the olives and it is fine. I think the original recipe left it optional.

Note 2: Use the finest quality cheddar cheese for this.

This cheese soup is especially nice served with a loaf of sourdough bread and some tart green apples.