Christmas Eve soup
submitted by Mrs. T6 cups sliced potatoes 1 cup sliced carrots
6 slices bacon 1 cup chopped onions
1 cup sliced celery 1 and 1/2 teaspoons salt
1/4 teaspoon pepper 2 cups milk
2 cups half & half cream Finely shredded cheddar cheese
Parsley sprigs
Cook potatoes and carrots in boiling water until tender;
drain. Sauté bacon until crisp in skillet. Drain on paper towels;
crumble. Pour off all but 2 tablespoons of bacon fat. Sauté the onion
and celery in the reserved bacon fat until tender but not brown.
Combine potatoes, carrots, onion mixture, salt, pepper, and cream in a
large kettle or Dutch oven. Simmer for 30 minutes; do not boil.
Garnish with shredded cheddar , parsley sprigs and the crumbled bacon.
Serves 4 to 6.
This has been our traditional Christmas Eve meal for approximately 25 years! Some things about the supper and the evening may change from year to year, but Christmas Eve Soup always has a part!
posted by Unknown @ 1:57 PM
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