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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Cheddar-Ale Soup

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Cheddar-Ale Soup Empty Cheddar-Ale Soup

Post by Lobo Tue 26 Jan 2016, 10:36 pm

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Cheddar-Ale Soup
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Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6
Topped with toasted croutons, crispy bacon and a drizzle of first-press olive oil, this soup will satisfy hearty appetites on cold winter days.






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Ingredients:


  • 4 thick-cut bacon slices, cut into 3-inch strips
  • 2 Tbs. unsalted butter
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 cup pale ale
  • 1 Tbs. Worcestershire sauce
  • 2 cups milk
  • 2 cups chicken broth
  • 1 1/4 lb. sharp cheddar cheese, shredded
  • Kosher salt and freshly ground pepper, to taste
  • Toasted croutons for garnish
  • Olio novello for drizzling

Cheddar-Ale Soup Wine-pairing-icon-red

Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

In a 4 1/2-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain.

Discard all but 2 Tbs. of the fat in the pot. Reduce the heat to medium and melt the butter. Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. Add the ale and cook, stirring constantly, for 2 to 3 minutes. Add the Worcestershire, milk and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer for 10 to 12 minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth.

Set the pot over medium-low heat and add the cheese by the handful, stirring constantly; do not allow the soup to boil. Season with salt and pepper. Ladle the soup into warmed bowls. Garnish with croutons and the bacon and drizzle with olio novello. Serve immediately. Serves 6.
Williams-Sonoma Kitchen.

    Current date/time is Sun 02 Oct 2022, 2:35 pm