Saturday, 16 July 2011
Beer and Cheese Soup with Bacon
I know it sounds like a very strange combination of ingredients, but trust me, once you try this soup you will be a convert. As well as tasting delicious, it is possibly the most manly soup possible.
The beer flavour isn't too strong, and neither is the cheese, but combined with the bacon, it's a really nice and savoury taste. I imagine this is the soup that lumberjacks eat before chopping down trees in the Canadian wilderness, or perhaps contestants in The World's Strongest Man eat before lifting cars with their ears, or whatever it is that they do.
Anyway, eat this soup and put hairs on your chest. Grrr....
2 Carrots (finely diced)
2 Stalks of Celery (finely diced)
1 Onion (chopped)
1 Bay Leaf
60g Plain Flour
400ml Chicken Stock
500ml Beer (Not too dark)
2tsp Worcestershire sauce
1/2 tsp Dry Mustard Powder
225g Mature Cheddar Cheese
50g Grated Parmesan
Salt and Pepper
1. Heat the butter in a large pan, then add the Carrot, Onion, Celery, Garlic and Bay Leaf, then cook on a low heat until the vegetables are starting to go soft.
2. Add the flour, sprinkling it gently over the vegetables and stirring constantly.
3. Slowly add the stock, again stirring constantly to avoid any lumps forming. Once this is done, add the milk and beer and bring to a simmer, then add the Worcestershire sauce and mustard powder, then cook on a low heat for 10 - 15 minutes
4. Fry the bacon until crispy and set aside.
5. Add the grated cheese, slowly and stirring constantly, keeping the soup at a simmer, and make sure no lumps form, then keep on a low heat for 5 minutes. Taste and season, then garnish with the bacon before serving.