4 thick-cut bacon slices, cut into 3-inch strips
2 Tbsp unsalted butter
1 large onion, diced
2 carrots, peeled and diced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup pale Ale
2 cups milk
2 cups chicken broth
1 1/4 lb. sharp cheddar cheese, shredded
In a 4 1/2 quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 min. Transfer to a paper-towel lined plate to drain.
Discard all but 2 Tbsp of the fat in the pot. Reduce the heat to medium and melt the butter. Add the onion and carrots. Cover and cook, stirring occasionally, until the vegetables are softened, about 20min.
Add the garlic and cook for 1 min.
Add the flour and cook, stirring for 3-4min. Add the ale and cook, stirring for 2-3 min.
Add the milk and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer for 10-12 min. Remove the pot from the heaet and puree the soup until smooth.
Set the pot over medium-low heat and add the cheese by the handful, stirring constantly. Do not allow to boil. Ladle the soup into warmed bowls and garnish with the bacon. Serve immediately.
Recipe adapted from Williams-Sonoma
Monday, 31 January 2011
As if a cake of chocolate mousses wasn't rich enough for one day....we decided to make Cheddar-Ale Soup for dinner. This soup was y-u-m but super rich and with each spoonful, I could almost feel the cholesterol building in my veins! Still, it was very good-the flavour was rich but mellow. The texture was perfectly creamy. And it's a pretty easy, quick soup to make!