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CATEGORY CUISINE TAG YIELD
Dairy, Meats Cheese, Meats, Potatoes, Soups 1 Servings

INGREDIENTS

4 Bacon, chopped
3 Onions, chopped fine
3 c Chicken broth
3 1/4 c Water
3 oz Boiling potatoes, preferably
yellow fleshed
1/4 c All purpose flour
1/2 lb Gruyere cheese, grated
about 2 1/2 cups
1 T Madeira or Sherry, if
desired
1 t Worcestershire sauce
3 T Minced fresh parsley leaves

INSTRUCTIONS

In a heavy kettle (at least 5 quarts) cook bacon over moderate heat,
stirring, until crisp and spoon off all but 1 tbsp fat. Add onions and
saute over moderately high heat, stirring, until pale golden. Add
broth and 3 cups of water and bring to a boil. Peel potatoes and cut
into 3/4" cubes. Add potatoes to soup and simmer, covered, 10 mins.  In
a small bowl whisk together flour and remaining 1/4 cup water  until
smooth and add to simmering soup, whisking. Simmer soup,  covered, 5
mins. In a blender puree Gruyere with 3 cups hot soup  broth. Stir
puree into soup with Madeira, Worcestershire sauce and  salt and pepper
to taste and remove soup from heat. (Soup may be  prepared up to this
point 3 days ahead, cool uncovered vefore  chilling covered. Reheat
over low heat but do not let boil. Just  before serving, stir in
parsley. Makes about 10 cups.  Recipe by: Gourmet  Posted to KitMailbox
Digest  by gigimfg@ix.netcom.com on Nov 20, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1371
Calories From Fat: 691
Total Fat: 78.3g
Cholesterol: 249.5mg
Sodium: 3062.7mg
Potassium: 1787.1mg
Carbohydrates: 74.8g
Fiber: 8.7g
Sugar: 18.2g
Protein: 91.1g


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