Wednesday, February 13, 2013

Recipe Rewind: Beer-Cheese Soup

This hearty soup hit the spot for dinner tonight, because it’s been dreary and cool and drizzly for days! I first posted the recipe more than two years ago and decided to revisit it. It is absolutely delicious, and the leftovers freeze well. The croutons take it over the top. Definitely make this soup!

Beer-Cheese Soup
4 bacon slices, cut into small pieces
2 Tbsp. butter
1 onion, chopped
2 carrots, thinly sliced
2 celery ribs, thinkly sliced
3 garlic cloves, minced
1/2 cup all-purpose flour
1 (12-oz.) bottle beer (I used Blue Moon.)
1 Tbsp. Worcestershire sauce
3 cups milk
2 cups chicken broth
1 lb. Cheddar cheese, shredded
Salt and pepper to taste
Homemade Croutons

1. Cook bacon in a Dutch oven until done; drain on paper towels. Reserve 1 Tbsp. bacon drippings in Dutch oven, and add in butter. Once butter melts, sauté onion and next 2 ingredients for 15 minutes or until vegetables are tender. Add in garlic, and cook 1 more minute. Stir in flour, and cook, stirring often, 1 more minute. Gradually add in ale and next 3 ingredients; cook until mixture begins to thicken. Use an immersion blender to puree mixture until smooth. Stir in cheese, and cook until melted and combined. Season with salt and pepper to taste. Sprinkle with bacon and croutons just before serving.

1 comment:

Jeremy said...

You do know Blue Moon is a wheat beer, not a pale ale?