Recipe - Creamy Cheddar Cheese Soup

4 ounce Apple smoked bacon; minced
2 tablespoon Unsalted butter
One half cup Chopped onion
One fourth cup Chopped celery
One fourth cup Flour
12 ounce Beer; pale ale
1 qt Chicken stock
8 ounce Maytag White Cheddar cheese;
grated
Salt; to taste
Freshlyground black pepper;
to taste

GARNISH
Chopped parsley
One half cup Small minced toasted croutons

Brown the bacon in the soup pot. Remove excess grease. Add the butter,
onions, and celery to the pot with the bacon and cook for 5 minutes over
medium heat. Dust the flour over the vegetables and bacon, cook, stirring
for 3 minutes. Stir in the beer, and then the stock. Bring to a boil,
reduce heat and simmer for 10 minutes. Add the cheese and season with salt
and pepper. Ladle into bowls and serve with chopped parsley and croutons.
This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2249 broadcast 08081996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

10161996

Recipe by: Emeril Lagasse

Posted to recipeludigest Volume 01 Number 282 by James and Susan Kirkland
kirkland@gj.net on Nov 21, 1997