Bavarian Cream Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Developed this rich and creamy soup to approximate one I used to have at a restaurant I used to work at long ago. Not sure it's actually Bavarian, but that is what they called it. Ingredients:
4 cups water |
4 teaspoons bouillon, superior touch better better than bouillon ham base |
1/2 cup sweet marsala wine |
4 slices bacon, chopped |
1 shallot, chopped |
2 (8 ounce) packages light cream cheese |
pepper |
Directions:
1. In stock pot, put water, soup base, and Marsala wine over high heat to bring to a boil.
2. Chop bacon and cook in a separate pan until crisp and drain on paper towels.
3. Reserve bacon fat in another container.
4. In 3 Tbsp bacon fat, sauté shallots.
5. Add cooked bacon and sautéed shallots to stock pot.
6. Bring back to boil and add the cream cheese.
7. With a whisk, stir soup over medium heat until cheese is incorporate and hot; do not boil.
8. Serve.
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