| 1 | Recipe by: nathalie dupree preparation time: 0:30 for the bacon - selecta thick-sliced country-style peppered bacon. |
| 2 | In a large skillet fry the bacon until crisp. |
| 3 | Drain on paper towels, crumble into small pieces, and set aside. |
| 4 | Pour off all but about 4 tablespoons of the bacon drippings. |
| 5 | Add the onion, celery and garlic and saute until the onions begin to turn a golden brown, about 10 minutes. |
| 6 | In a large stockpot, bring the chicken stock to the boil and then add the sauteed vegetables. |
| 7 | Cover and cook for about 20 minutes, or until tender. |
| 8 | Strain the vegetable solids, reserving the broth, and puree them in a blender or food processor until smooth. |
| 9 | Return the pureed mixture to the broth and add the milk, celery seeds and thyme. |
| 10 | Bring to the boil, reduce the heat to a simmer, and cook 5 minutes longer. |
| 11 | Adjust the seasonings with salt and pepper to taste. |
| 12 | Serve sprinkled with the reserved bacon, cheese and celery leaves. |
| 13 | Yields 8 servings |
