Cheese and smoky bacon soup with celery

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Cheese and smoky bacon soup with celery
Cheese and smoky bacon soup with celery
Servings:Serves 2
Calories per serving:751
Ready in:50 minutes
Prep. time:15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:17th January 2013
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The ingredients

This cheese soup recipe is a good base for any cheese soup. I've not suggested any specific cheeses, just try it with your favourite. It's a good way of using up odd bits of cheese, if using stale cheese, grate it very finely.

Ingredients

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Method

  1. Grill the bacon until crispy then allow to cool so it can be handled
  2. Melt the butter in a pan, give a good grind of black pepper and gently sauté the onion and celery without colouring, about 10 minutes
  3. Remove from the heat, stir in the flour and gradually whisk in the milk and stock
  4. Slowly bring to the boil and stir well until the soup starts to thicken.
  5. Reduce the heat and simmer for 5 minutes then add the cheese and season with salt and extra pepper if needed. Stir well and simmer for a further 5 minutes
  6. Thin with a little milk or cream if desired

Serving suggestions

Crumble the crispy bacon over the soup and maybe a little extra cheese if you're feeling indulgent. Serve with crusty bread

Variations

Cheeses such as Red Leicester and Double Gloucester give a good colour to the soup and blue cheeses make a distinctly flavoured soup.

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