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VERMONT CHEDDAR SOUP WITH BACON

Recipe Introduction


Recipe provided by the Echo Lake Inn Bed and Breakfast





List of Ingredients



• 2 lbs. Vermont Sharp Cheddar Cheese, shredded
  
• 1/2 lb. Cob Smoked Bacon, chopped
  
• 4 oz. unsalted butter, melted
  
• 1/2 cup flour
  
• 1 quart chicken stock
  
• 1 quart half and half
  
• 1 Tbsp nutmeg
  
• Salt and Pepper to taste
  






Instructions



1. Place butter and bacon in large heavy pot and cook bacon until crisp.
   
   
2. Whisk flour into butter and bacon mixture to make a light roux. Cook without browning.
   
   
3. Add chicken stock slowly while making roux. Do not let lumps form. This will form a light paste.
   
   
4. Add cream slowly. Turn down and simmer.
   
   
5. Add shredded cheese and nutmeg. Simmer on low heat until the cheese melts into the cream.
   
   
6. Season to taste with salt and pepper.
   
   






Final Comments


Yield: 1 gallon