Any recipe that starts off with 4 slices of bacon can't be bad. Cheese
soup...what could be better? Steak and cheese soup? Maybe. But why spoil
cheese? ahhh...the power of cheese.
ALPINE CHEESE SOUP
4 slices lean bacon -- chopped
1/2 med onion -- chopped
1 stalk celery -- chopped
3 scallions -- including tops,
chopped
5 cups chicken broth
1 tsp salt
pepper -- to taste
1/2 cup Swiss cheese -- grated
1/4 cup heavy cream
1 tbsp parsley -- chopped
Brown the bacon lightly in a soup pot.
Add the onion, celery, and scallions, and cook over low heat until soft,
about 8 to 10 minutes. Add the chicken broth, salt, and pepper.
Bring to a boil, then reduce heat and simmer slowly, for 40 minutes,
uncovered.
Watch the soup, as it boils over easily.
Puree the soup in batches in a blender and return it to the heat.
Beat the grated cheese into the soup and then add cream.
Simmer until hot, but do not boil. Garnish with the parsley, and serve.
Serves 4 to 6.
Per Serving (excluding unknown items): 200 Calories; 14g Fat (65.0% calories
from fat); 13g Protein; 4g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol;
1642mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2
Fat.