| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | Stick butter | |
| 3 | sm | Leeks, white part only, split in half,; small diced |
| 3 | Celery stalks,; small diced | |
| 1 | Carrot, peeled and; small diced | |
| 1/4 | c | Flour |
| 4 | c | Chicken stock |
| 1 | c | Heavy cream |
| 1/2 | lb | White cheddar,; grated |
| 1 | ts | Hot Sauce |
| 1 | ts | Worcestershire Sauce |
| 1/4 | c | Chopped crispy bacon |
| 1/4 | c | Grated white Cheddar |
| 2 | tb | Chopped chives |
| Long chives | ||
| Loaf of crusty bread |
INSTRUCTIONS
In a saucepan, melt the butter. Saut_ the vegetables for about 3 minutes, or until wilted. Stir in the garlic and season with salt and pepper. Dust the vegetables with the flour and stir for 3 minutes. Whisk in the chicken stock, 1/2 cup at a time. Bring the liquid the liquid up to a boil and reduce to a simmer. Simmer the soup for 45 minutes. Remove from the heat and puree until smooth. Strain the soup into a clean saucepan. Bring the soup up to a simmer. Whisk in the cream, cheese, hot sauce and Worcestershire sauce. Season the soup with salt and pepper. Ladle the soup into a shallow bowl. Garnish the soup with bacon, grated cheese, chives, and long chives. Yield: 4-6 servings Recipe By :ESSENCE OF EMERIL SHOW #EE2440 Posted to MC-Recipe Digest V1 #304 Date: Fri, 15 Nov 1996 23:13:46 -0500 From: Meg Antczak <meginny@frontiernet.net>
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