Even though it’s technically “winter” (in Buffalo), we have NO SNOW!! But I’ve been pretending we do, so I can make some winter-friendly recipes. Last weekend, Collin and I made a delicious Lobster Bisque! (I’ll post later). To continue to trend, I’m thinking some kind of soup this weekend as well.
This is one possibility….
Cheddar Bacon Ale Soup
You Will Need:
- 6 Thick-Cut Bacon Slices, Cut into 1/2 or 1 Inch Pieces
- 2 Tbsp Unsalted Butter
- 1 Large Onion, Diced
- 2 Celery Stalks, Diced
- 3 Garlic Cloves, Minced
- 1/3 Cup All-Purpose Flour
- 1 Cup Pale-Ale
- 1 Tbsp Worcestershire Sauce
- 2 Cups Whole Milk
- 2 Cups Low-Sodium Chicken Broth
- 1-1/4 Lb. Sharp Cheddar, Shredded
- Kosher Salt and Freshly Ground Pepper, To Taste
- Croutons (Optional, For Garnish)
Set a large saucepan over medium heat and add the bacon. Cook until crisp, stirring occasionally, then transfer to a paper towel-lined plate. Drain all about 2 tablespoons of the bacon fat in the pot.
Add the butter and give it a minute to melt, then mix in the onion, carrots and celery. Cover the pan and cook, stirring occasionally, for about 20 minutes, or until the vegetables have softened. Add the garlic, cooking just until fragrant, about 30 seconds to 1 minute. Sprinkle the flour over the veggies and cook for 3-4 minutes, stirring frequently (you’re just trying to get the raw flour flavor cooked off). Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2-3 minutes. Mix in the Worcestershire sauce, milk and chicken broth until smooth. Increase the heat to medium-high and let the soup come to a simmer, then reduce the heat to medium-low and allow it to continue simmering for 10-12 minutes. Turn off the heat under the pot and puree the soup with an immersion blender (or, if you don’t have one, in a traditional blender - you’ll probably want to do it in 2 batches.)
Set the pan over medium-low heat and, stirring constantly, add the cheese a little at a time. Be careful not to allow the soup to boil. Continue until you’ve added all of the cheese and the soup is smooth. Season to taste with salt and pepper. Serve garnished with the bacon and croutons.
Recipe Via: Williams-Sonoma