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Recipe by: diahann
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See below ingredients and instructions of the recipe
1 c Finely chopped bacon
1/2 Green bell pepper, chopped
-fine
1/2 c Chopped celery
1/2 md Onion, chopped fine
2/3 c Flour
1 Stick butter
3 qt Milk
1 Pimiento, drained and
-chopped
1 c Chicken bouillon
1/2 ts Garlic powder
1 1/2 lb Cheddar cheese, grated
1/2 lb Provolone cheese, grated
1/2 c Beer
1/4 c Chopped parsley
Salt and pepper to taste
Cook bacon until crisp, remove from pan and reserve. In about 3/4
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.
Freezes well.
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.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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