Gruyere Soup With Bacon And Potatoes Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 3 rindless smoked bacon rashers, chopped | ||
| Onions | 2 , finely chopped | |
| Chicken stock | 600 Milliliter | |
| Water | 900 Milliliter | |
| Potatoes | 625 Gram | |
| Plain flour | 4 Tablespoon | |
| Gruyere cheese | 50 Gram, grated | |
| 1 tablespoon medium dry sherry | ||
| Worcestershire sauce | 1 Teaspoon | |
| Parsley | 3 Tablespoon, finely chopped | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat the oil in a large saucepan, add the bacon and onions and cook over a moderate heat until the onion is pale golden. Add the stock, 600 ml (1 pint) of the measured water and the potatoes. Bring the mixture to the boil, then lower the heat, cover and simmer, for 15 minutes, or until the potatoes are just tender.
2. In a small bowl, whisk the flour with the remaining water and stir it into the soup. Cook, covered, for 5 minutes, stirring frequently.
3. Blend the Qruyere with 300 ml (1/2 pint) of the soup in a blender or food processor. Stir the puree back into the soup, then add the sherry and Worcestershire sauce with salt and pepper to taste. Simmer for 3-5 minutes, then stir in the parsley just before serving in warmed soup bowls.
2. In a small bowl, whisk the flour with the remaining water and stir it into the soup. Cook, covered, for 5 minutes, stirring frequently.
3. Blend the Qruyere with 300 ml (1/2 pint) of the soup in a blender or food processor. Stir the puree back into the soup, then add the sherry and Worcestershire sauce with salt and pepper to taste. Simmer for 3-5 minutes, then stir in the parsley just before serving in warmed soup bowls.
Chef
