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4 slices lean bacon -- chopped
1/2 medium onion -- chopped
1 stalk celery -- chopped
3 scallions -- including tops -- chopped
5 cups chicken broth
1 teaspoon salt
pepper -- to taste
1/2 cup Swiss cheese -- grated
1/4 cup heavy cream
1 tablespoon parsley -- chopped
How To Prepare:
Brown the bacon lightly in a soup pot. Add the onion, celery, and scallions,
and cook over low heat until soft, about 8 to 10 minutes.
Add the chicken broth,salt, and pepper. Bring to a boil, then reduce heat
and simmer slowly, for 40 minutes, uncovered. Watch the soup, as it boils
Puree the soup in batches in a blender and return it to the heat.
Beat the grated cheese into the soup and then add cream. Simmer until hot,
but do not boil. Garnish with the parsley, and serve.
Serves 4 to 6.
Number of Servings:
Carbs per serving - include all nutritional information if known: