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:
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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