| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Cheese, Meats, Potatoes, Soups |
1 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon; chopped |
| 3 |
md |
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 |
tb |
Madeira or Sherry; if desired |
| 1 |
ts |
Worcestershire sauce |
| 3 |
tb |
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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