This cheese and ale soup has a kick to it and is delicious! Don’t be afraid to make it your own.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 strips bacon
- 5 tablespoons butter
- 1 cup finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup peeled, chopped parsnip
- 2 tablespoons minced garlic
- ½ cup all-purpose flour
- 4 cups chicken stock
- 2 cups amber beer
- 2 bay leaves
- ⅛ teaspoon cayenne pepper
- ½ cup heavy whipping cream
- 2 cups shredded Cheddar cheese
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
- Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
- Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 20 g |
| Sodium | 1187 mg |
| Sugars | 4 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This seems like a really great base recipe. I’m making it now and know it will be good. I’m just shocked they don’t note seasoning with salt and pepper as you go…
Added 1 1/2 cup Gouda on top of the 2 cups cheddar in the recipe
Really tasty I subbed Greek yogurt for the heavy cream. worked great. Just tempered it first to avoid curdling. The leftovers got very very thick so I think I may cut back on the flour a bit next time. I didnt have the full amount of cheese and it was plenty cheesy ..