Creamy cheddar cheese soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Apple smoked bacon, diced |
| 2 | tablespoons | Unsalted butter |
| ½ | cup | Onion, chopped |
| ¼ | cup | Celery, chopped |
| ¼ | cup | Flour |
| 12 | ounces | Beer, pale ale |
| 1 | quart | Chicken stock |
| 8 | ounces | Maytag White Cheddar cheese, |
| Grated | ||
| Salt and pepper | ||
| Garnish: | ||
| Chopped parsley | ||
| ½ | cup | Small diced toasted |
| Croutons | ||
Directions
Brown the bacon in the soup pot. Remove excess grease. Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat. Dust the flour over the vegetables and bacon, cook, stirring for 3 minutes. Stir in the beer, and then the stock.
Bring to a boil, reduce heat and simmer for 10 minutes. Add the cheese and season with salt and pepper. Ladle into bowls and serve with chopped parsley and croutons.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2249