Romano Cheese and Popped Corn Soup

Name: Romano Cheese and Popped Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 cup, 3 serving(s)
Ingredients: 4 bacon, slices finely diced; 1 tablespoon butter; 1 cup onion, minced; 1/2 cup celery, minced; 3 tablespoons all-purpose flour; 1/4 cup white wine; 1 1/2 cups chicken broth; 3 cups milk; 3/4 cup pecorino romano cheese, grated; white pepper; 1 cup popped corn; 1 cup pecorino romano cheese, grated

Submitted by Boomette

"A recipe from TreStelle"

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Ready In:: 30mins
Ingredients:: 12
Yields:: 1 cup
Serves:: 3

ingredients

4 bacon, slices finely diced
1 tablespoon butter
1 cup onion, minced
¹⁄₂ cup celery, minced
3 tablespoons all-purpose flour
¹⁄₄ cup white wine
1 ¹⁄₂ cups chicken broth
3 cups milk
³⁄₄ cup pecorino romano cheese, grated
white pepper
1 cup popped corn
1 cup pecorino romano cheese, grated

directions

In a medium saucepan, cook bacon until crispy. Add butter and soften the onions and celery. Add the flour and let cook until homogeneous, pour slowly the wine and add gradually the chicken stock and milk.
Cook at low heat until it's creamy and lightly thick. Add pecorino romano cheese 5 minutes before serving, and season with white pepper.
Meanwhile, heat the oven to broil. Put the popped corn on a baking sheet with foil paper; spray with vegetable oil and sprinkle with the 1 cup of pecorino romano cheese, then grill until the cheese begin to melt and brown. Pour the soup in bowls and garnish with the popped corn.

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RECIPE SUBMITTED BY

Boomette

248

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