Yield: 4 servings
Measure | 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, |
\N \N | Grated |
\N \N | Salt and pepper |
\N \N | Garnish: |
\N \N | Chopped parsley |
½ cup | Small diced toasted |
\N \N | Croutons |
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