Horseradish Soup

• 4 strips thick cut bacon cut into 1/2 pieces
• 1 shallot minced
• 2 Cups beef broth
• 3 Cups heavy cream
• 1/4 cup shredded Parmesan
• 4 Tablespoons horseradish
• 1 tsp garlic powder
• Salt to taste

Place bacon into a large pot over medium heat, cook bacon til crispy then remove bacon and drain on a paper towel. Add shallot to bacon greasy and sauté until translucent. Add beef broth and heavy cream do not bring to a boil allow to simmer. Add horseradish and Parmesan. Be sure to stir it until the Parmesan is melted. Let it simmer for at least 10 minutes. Add garlic powder. Taste it before adding salt as the Parmesan is salty. To serve add bacon piece back into the soup.

Grady and I traveled to Rome a couple of years ago and upon arriving we tried checking into our hotel but of course we were a little to early so we went to lunch. Grady ordered the soup of the day and this is were we fell n love with the soup. I quickly requested to see the chef. The chef came out and we talked about the soup, he stole it from a chef in Germany. Well he didn’t give the recipe so when we got back from our trip I started R and D. Ripoff and duplicate.