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Gruyere Soup With Bacon And Potatoes

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Ingredients
  Olive oil 2 Tablespoon
  Rindless smoked bacon rashers 3 , chopped
  Onions 2 , finely chopped
  Chicken stock 1 Pint (600 Milliliter)
  Water 900 Milliliter
  Potatoes 1 1⁄4 Pound, cut into 1/2 inch dice (625 Gram)
  Potatoes 1 1⁄4 Pound, cut into 1 cm (1/2 inch) dice (625 g)
  Plain flour 4 Tablespoon
  Gruyere cheese 2 Ounce, grated (50 Gram)
  Medium dry sherry 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Finely chopped parsley 3 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

1. Heat the oil in a large saucepan, add the bacon and onions and cook over a moderate heat until the onion is pale golden. Add the stock, 600 ml (1 pint) of the measured water and the potatoes. Bring the mixture to the boil, then lower the heat, cover and simmer, for 15 minutes, or until the potatoes are just tender.
2. In a small bowl, whisk the flour with the remaining water and stir it into the soup. Cook, covered, for 5 minutes, stirring frequently.
3. Blend the Qruyere with 300 ml (1/2 pint) of the soup in a blender or food processor. Stir the puree back into the soup, then add the sherry and Worcestershire sauce with salt and pepper to taste. Simmer for 3-5 minutes, then stir in the parsley just before serving in warmed soup bowls.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Cheese

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