|4 slices||Bacon; chopped|
|3 mediums||Onions; chopped fine|
|3 cups||Chicken broth|
|3 ounces||Boiling potatoes (preferably yellow fleshed)|
|¼ cup||All purpose flour|
|½ pounds||Gruyere cheese; grated (about 2 1/2 cups)|
|1 tablespoon||Madeira or Sherry; if desired|
|1 teaspoon||Worcestershire sauce|
|3 tablespoons||Minced fresh parsley leaves|
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 ¾" cubes.
Add potatoes to soup and simmer, covered, 10 mins. In a small bowl whisk together flour and remaining ¼ 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@... on Nov 20, 1997
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