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Course : Soup
Type of Prep : Simmer
Cuisine : U.S. Regional
Occasion : Fall
 
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Swiss Cheese Soup

From Diana Rattray,
Your Guide to Southern Food.
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This recipe for cheese soup is made with Swiss cheese, chicken broth, bacon and cream.

INGREDIENTS:

  • 4 slices lean bacon, diced
  • 1/4 cup chopped onion
  • 1 rib celery, chopped
  • 3 green onions, including tops, chopped
  • 5 cups chicken broth
  • 1/2 cup rolled oats
  • 1 teaspoon salt
  • pepper, to taste
  • 1/2 cup Swiss cheese, grated
  • 1/4 cup heavy cream
  • 1 tablespoon parsley, chopped

PREPARATION:

Brown the bacon lightly in a large kettle or Dutch oven. Add the onion, celery, and green onions; and cook over low heat until soft, about 10 minutes.

Add the chicken broth, rolled oats, salt, and pepper. Bring to a boil, then reduce heat and simmer slowly, uncovered, for about 40 minutes. Do not let the soup boil.

Carefully puree the soup in batches in a blender; return it to the heat.

Beat the grated cheese into the soup and then add cream. Simmer until hot, but do not boil. Ladle soup into bowls and sprinkle with a little fresh chopped parsley. Serve hot.
Serves 4 to 6.

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