|1 cup||Finely chopped bacon|
|½||Green bell pepper, chopped fine|
|½ cup||Chopped celery|
|½ medium||Onion, chopped fine|
|1||Pimiento, drained and chopped|
|1 cup||Chicken bouillon|
|½ teaspoon||Garlic powder|
|1½ pounds||Cheddar cheese, grated|
|½ pounds||Provolone cheese, grated|
|¼ cup||Chopped parsley|
|Salt and pepper to taste|
Cook bacon until crisp, remove from pan and reserve. In about ¾ tsp) (2 oz.) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while.
Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste.
Makes 1 gallon or 10 servings.
Source: Kelly's Restaurant, in The Orlando Sentinel, 10/24/91 Posted by Cindy Tarsi. Courtesy of Fred Peters.
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