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Category: Soups
Prep Time: Cook Time: Total Time:
6 slices of bacon, diced
1 tbsp unsalted butter
1 yellow onion, finely diced
2 garlic cloves, minced
1/3 cup all-purpose flour
1 3/4 cups chicken stock
2 cups heavy cream
2 tbsp Worcestershire sauce
1 tsp prepared horseradish and dry mustard
2 bay leaves
1 (12 oz) bottle of ale
1 1/4 lbs sharp cheddar cheese, grated
2 dashes Tabasco sauce salt and pepper, to taste
Heat a 6 quart stockpot over a medium heat and add the diced bacon. Cook until bacon is two-thirds done. Add the butter, onions and garlic and continue cooking an additional 3 minutes or until the onions are translucent. Mix in the flour to make a roux, cook for additional 3 minutes. Do not let the roux get too dark or burn.
Using a whisk, slowly add the chicken stock and heavy cream until it has all been incorporated. Bring contents of stockpot to a boil; add the Worcestershire sauce, horseradish, dry mustard and bay leaves. Reduce heat and simmer for 20 minutes. Add the ale and cheddar cheese, whisk soup until smooth and all the cheese has melted and has been thoroughly incorporated. Do not allow the soup to boil Remove the bay leaves, adjust the seasoning, and keep hot until you are ready to serve. Serves 4 – 6
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CHEDDAR AND ALE SOUP
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Category: Soups
Prep Time: Cook Time: Total Time:
6 slices of bacon, diced
1 tbsp unsalted butter
1 yellow onion, finely diced
2 garlic cloves, minced
1/3 cup all-purpose flour
1 3/4 cups chicken stock
2 cups heavy cream
2 tbsp Worcestershire sauce
1 tsp prepared horseradish and dry mustard
2 bay leaves
1 (12 oz) bottle of ale
1 1/4 lbs sharp cheddar cheese, grated
2 dashes Tabasco sauce salt and pepper, to taste
Heat a 6 quart stockpot over a medium heat and add the diced bacon. Cook until bacon is two-thirds done. Add the butter, onions and garlic and continue cooking an additional 3 minutes or until the onions are translucent. Mix in the flour to make a roux, cook for additional 3 minutes. Do not let the roux get too dark or burn.
Using a whisk, slowly add the chicken stock and heavy cream until it has all been incorporated. Bring contents of stockpot to a boil; add the Worcestershire sauce, horseradish, dry mustard and bay leaves. Reduce heat and simmer for 20 minutes. Add the ale and cheddar cheese, whisk soup until smooth and all the cheese has melted and has been thoroughly incorporated. Do not allow the soup to boil Remove the bay leaves, adjust the seasoning, and keep hot until you are ready to serve. Serves 4 – 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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