Cheddar Cheese and Beer Soup
Ingredients
| 1/2 lb bacon, plus 4 extra strips, cut into small pieces | ||
| 4 tbs butter, cut into chunks | ||
| 3 ribs celery, diced | ||
| 1 red onion, diced | ||
| 1 cup flour | ||
| 3 cups chicken stock | ||
| 4 cups milk | ||
| 1 lb sharp cheddar cheese, shredded | ||
| 1 tbs Worcestershire sauce | ||
| 1 tbs Tabasco sauce | ||
| kosher salt and black pepper to taste | ||
| 1/2 cup warm amber beer | ||
| chives, chopped for garnish | ||
| crispy bacon for garnish |
- Add the bacon to large sauce pan and fry until almost crispy. Reserve about 1/4 cup of the bacon for garnish.
- Drain off most of the fat, then add the butter.
- When the butter has melted add the celery and onion and saute until onions are translucent and celery is tender.
- Add the flour and using medium heat whisk until a roux forms.
- Continue to stir until all lumps have been removed and the roux is blonde in color.
- Slowly add the chicken stock while continuing to whisk until smooth.
- Meanwhile warm the milk in the microwave, then carefully add the the sauce pan and stir to combine.
- Add the cheese a little at a time and continue to stir until all of the cheese has melted.
- Season with salt and pepper, then add the Worcestershire, Tabasco and beer.
- Allow to simmer for another 15 minutes, then taste for seasoning and adjust if necessary.
- To serve, ladle soup into bowls and garnish with chopped chives and the reserved bacon.
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