Recipe borrowed from Williams-Sonoma
Ingredients:
- 4 thick-cut bacon slices, cut into 3-inch strips
- 2 Tbs. unsalted butter
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 cup pale ale
- 1 Tbs. Worcestershire sauce
- 2 cups milk
- 2 cups chicken broth
- 1 1/4 lb. sharp cheddar cheese, shredded
- Kosher salt and freshly ground pepper, to taste
- Toasted croutons for garnish
- *I didn't add the bacon for calorie purposes but my husband is anxious to taste with the bacon.
Preparation:
1. In Dutch Oven, melt the butter over medium heat. Add the onion, carrot, and celery, stirring occasionally, until vegetables are tender. Add the garlic, cook for about 1 minute.
2. Add the flour, stirring occasionally for about 3-4 minutes. Add the pale ale, stirring constantly for 2-3 minutes. Add the Worcestershire sauce, milk, and chicken broth, increase heat to medium-high, bringing to a simmer. Reduce the heat to medium-low and simmer for 10-12 minutes.
3. Remove from heat and puree with a blender, until smooth. Return to pan.
4. Set over medium-low heat and add the cheese a handful at a time, stirring constantly (don't all the soup to boil).
5. Season with salt and pepper*. Ladle the soup into bowls, garnish with croutons and bacon, if desired. Serve immediately. Serves 6.
*I didn't not feel the soup needed any additional seasoning. Be sure to taste before seasoning.
