Friday, June 12, 2015


serves four

1 stalk celery, sliced
1 small onion, diced
1 medium carrot, sliced
1 clove garlic, minced
1 can (14 ounces) navy beans, drained and rinsed
1½ cups chicken broth
3 tablespoons butter
3 tablespoons flour
6 slices thick cup bacon, cooked crisp and sliced
½ cup shredded cheddar cheese, plus more for garnish
1 cup whole milk
1 teaspoon salt
½ teaspoon pepper
Parsley for garnish

In a large pot over medium heat, sauté the celery, onion, carrot and bacon in the butter. Add the flour to form a roux with the vegetables. Stir in the chicken broth, garlic, milk, cheese and beans. Continue to cook until soup is thickened. Add salt and pepper to taste and garnish with fresh parsley and shredded cheese. Serve with crusty bread, and a salad for a complete meal.

bacon recipe source: Florida Dairy Farmers (@FloridaMilk), 1003 Orienta Ave, Altamonte Springs, FL 32701

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