Beer Soup

 

Photo credit Wikipedia

The perfect soup for a cold winter night! Serve it alone with a salad and crusty bread, or as a side dish to a nice steak

Serves 4-6

  • 1 pound thick cut bacon
  • 1/2 stick butter
  • 2 cloves garlic
  • 1 large onion diced
  • 3/4 cup flour
  • 4 cups chicken stock
  • 3 12 oz. beers
  • 1 tbsp. Worcestershire sauce
  • 2 tsp black or white pepper
  • 1 tsp. salt
  • 1/2 tsp cayenne pepper
  • 2 tbsp. prepared mustard
  • 2 cups sharp cheddar cheese shredded (reserve a small amount for garnish)
  • 1 cup heavy cream
  • Sour cream, crumbled bacon, and chives for garnish

In a large heavy pot, fry the bacon. Remove and set aside on paper towel lined plate. Peal cloves of garlic and crush them into the bottom of the pot using the back of a large spoon or bottom of a glass. Add butter, then diced onions. Cook until onions are very soft. Add flour and brown while stirring until light brown. If the pot becomes dry add more butter or a small amount of chicken stock. Allow to brown and bubble for about 5 minutes.

Add all of the remaining ingredients except the cheese and cream, and garnishes. Simmer on medium heat for about 30 minutes. It should be softly bubbling. Reduce soup until creamy and slightly thickened. Add cheese while stirring, and simmer until cheese is completely melted. Slowly add cream while stirring. Simmer an additional 5 to 10 minutes until hot and of desired consistency.

Ladle into bowls, top with a large spoonful of sour cream, sprinkle with chives, crumbled bacon, shredded cheese, and serve with your favorite bread. In our case we had sliced toasted French bread, and dipped it into the delicious soup.

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