Swiss Cheese Soup
4 slices lean bacon, diced
1/4 cup chopped onion
1 rib celery, chopped
3 green onions, including tops, chopped
5 cup chicken broth
1/2 cup rolled oats
1 teaspoon salt
pepper, to taste
1/2 cup Swiss cheese, grated
1/4 cup heavy cream
1 tablespoon parsley, chopped
Brown the bacon lightly in a large kettle or Dutch oven. Add the onion,
celery, and green onions; and cook over low heat until soft, about 10
minutes. Add the chicken broth, rolled oats, salt, and pepper. Bring to a
boil, then reduce heat and simmer slowly, uncovered, for about 40
minutes. Do not let the soup boil. Carefully puree the soup in batches in
a blender; return it to the heat. Beat the grated cheese into the soup and
then add cream. Simmer until hot, but do not boil. Ladle soup into bowls
and sprinkle with a little fresh chopped parsley.
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