Indianola Soup Cook-Off

Kathy and I have entered the Indianola Soup Cook-Off for the past 2 years, cooking the Italian Sausage Tortellini Soup that is so delicious.  We took 3rd the first year and didn't place last year.  This year, the Cook-Off was held in March, so Kathy was already in Palm Desert.  I entered alone because it's really a lot of fun.  We had a great time!!  I had some really fun neighbors, Patty and Gael, and we found we had a common enemy...  Well, this year, a new rule was in place and the regular winner (good soup, or not) was not allowed to win.  And what do you know!!!  I WON!!!

 

Bacon Cheddar Garlic Soup

 

3 Heads garlic
Kosher salt
Pepper
1 lb Bacon
Extra Virgin Olive Oil
2 celery stalks, chopped
2 Carrots, peeled and chopped
1 Onion, chopped
6 Tbl flour
2 braebern apples, deseeded and diced
4 cups chicken broth
1-2 cups heavy cream
2 cups sharp cheddar cheese, shredded
1/2 Tbl Dijon mustard
2 tsp (or was it Tbls?!) Worcestershire sauce
¼ tsp black pepper
1/8 tsp cayenne pepper (or more for heat)
1 6 oz. can green chile, chopped
Salt to taste.

Directions

Preheat oven to 350 degrees. Cut tip end of garlic off. Rub open
garlic in kosher salt, pepper and sprinkle with olive oil. Wrap with
aluminum foil and bake in oven for forty five minutes. Take cloves out
of paper.

Slice bacon into small strips and saute until crispy, reserve some bacon grease.

Add ¼ cup bacon grease (or olive oil) to large sauté pan. Saute
celery, onions, and carrots until carrots are soft. Add flour and stir
it in until slightly browned. Add garlic cloves. Puree in food
processor. Add to large pot.

Add two tbl olive oil to sauté pan and sauté apples until soft.
Puree and add to pot.

Add broth and bring to a gentle boil. Turn heat to low and add cream
and cheese. When cheese is melted, add remaining ingredients (reserve
1/2 the bacon) and stir. Let simmer a while so flavors blend. Add
remaining bacon (keeps some bacon bits crispy).
Enjoy!