Travel Reference
In-Depth Information
135
Cheddar Cheese Soup
Heat a 6-quart stockpot over a medium heat and add
the diced bacon. Cook until bacon is two-thirds done.
6 slices bacon, diced
1 tablespoon butter
Add the butter, onions, and garlic and continue cook-
ing for an additional 3 minutes or until the onions are
translucent.
½ cup onion, finely diced
1 tablespoon garlic, minced
½ cup all-purpose flour
1½ quarts Vegetable Broth
(recipe follows)
Mix in the flour to make a roux, and cook for an ad-
ditional 3 minutes.
2 cups heavy cream, such as
Producers brand
2 tablespoons Worcestershire
sauce
Using a whisk, slowly add the vegetable broth and
heavy cream until it has all been incorporated. Bring
contents of stockpot to a boil. Add the Worcestershire
sauce, horseradish, mustard, and bay leaves. Reduce
heat and simmer for 20 minutes.
2 teaspoons prepared horseradish
2 tablespoons Dijon mustard
2 bay leaves
1 12-ounce bottle pale ale,
such as Sierra Nevada
Pale Ale Beer™
Add the ale and Cheddar cheese. Whisk soup until
smooth and all the cheese has melted and has been
thoroughly incorporated. Remove the bay leaves, ad-
just the seasoning, and keep hot until you are ready to
serve.
½ pound shredded Cheddar
cheese, such as Fiscalini
Farms™
Salt to taste
Pepper to taste
.
YIELD
,
Serves 8
