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Bacon, Cheddar, and cauliflower soup
Erik Kelly

1.5 Pounds Bacon cut in 1/4 inch cube

3 pounds Aged Vermont white cheddar Shredded

1.5 pounds Cauliflower chopped

1 potoato peeled and cubed in 1/4 inch brunoise

1.5 qts water

2 cups pedro jimenez sherry

4 crushed garlic cloves

2 pinches ground nutmeg.

In a dutch oven add cool bacon to cool pan.
Turn pan on low and render until immersed in fat.
Remove bacon.
Add potatoes, cauliflower, and garlic.
Cook on high until tender and brown.
Add 2 cups sherry and bring to boil.
Add 1.5 quarts water and hold boil for 3-5 minutes until all ingredients are tender.
Bring to simmer ad 3 pounds of shredded vermont cheddar, whisk till smooth. remove from heat.
Take soup and strain through a fine chinois until all liquid is out.
Remove solids and disgard.
Add soup back into pot.
Add bacon and 2 pinches nutmeg and allow to simmer and thicken 5-10 minutes.
Serve warm.

Serves 8-10

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