Romano Cheese And Popped Corn Soup Recipe

Name: Romano Cheese And Popped Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Cook at low heat until it's creamy and lightly thick. Add pecorino romano cheese 5 minutes before serving, and season with white pepper.
3
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.

1147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bacon, slices finely diced, 1 tablespoon butter, 1 cup onion, minced, 1/2 cup celery, minced, and more.

Yes, Romano Cheese And Popped Corn Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Romano Cheese And Popped Corn Soup

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