| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Cheese, Soups | 4 | Servings | |
INGREDIENTS
| 4 | oz | Apple smoked bacon; diced |
| 2 | tb | Unsalted butter |
| 1/2 | c | Chopped onion |
| 1/4 | c | Chopped celery |
| 1/4 | c | Flour |
| 12 | oz | Beer; pale ale |
| 1 | qt | Chicken stock |
| 8 | oz | Maytag White Cheddar cheese; grated |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Chopped parsley | ||
| 1/2 | c | Small-diced toasted croutons |
INSTRUCTIONS
GARNISH Brown the bacon in the soup pot. Remove excess grease. Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat. Dust the flour over the vegetables and bacon, cook, stirring for 3 minutes. Stir in the beer, and then the stock. Bring to a boil, reduce heat and simmer for 10 minutes. Add the cheese and season with salt and pepper. Ladle into bowls and serve with chopped parsley and croutons. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-2249 broadcast 08-08-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-16-1996 Recipe by: Emeril Lagasse Posted to recipelu-digest Volume 01 Number 282 by James and Susan Kirkland <kirkland@gj.net> on Nov 21, 1997
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