CHEDDAR ALE SOUP

Williams-Sonoma catalogue

Photo by Christina H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    thick cut bacon slices, cut into 3 inch strips

  • 2

    tblsp unsalted butter

  • 1

    large yellow onion, diced

  • 2

    carrots, diced

  • 2

    celery stalks, diced

  • 3

    garlic cloves, minced

  • 1/3

    cup flour

  • 1

    cup pale ale

  • 1

    tblsp Worcestershire sauce

  • 2

    cups milk

  • 2

    cups chicken broth

  • 1 1/4

    lb sharp cheddar cheese, shredded

  • Kosher salt and ground pepper to taste

  • Toasted croutons for garnish

  • White truffle oil for drizzling

Directions

In 4 ½ quart Dutch oven over medium-high heat, cook bacon 8 minutes, drain on paper towels. Discard all but 2 tablespoons fat in pot. Reduce heat to medium; melt butter. Add onion, carrots and celery; cook, covered, 20 minutes. Add garlic; cook 1 minute. Add flour; cook, stirring occasionally, 3-4 minutes. Add ale; cook. Stirring constantly, 2-3 minutes. Add Worcestershire, milk and broth; bring to simmer over medium-high. Reduce heat to medium-low; simmer 10-12 minutes. Puree with immersion blender. Set pot over medium-low heat; add cheese by handfuls, stirring constantly; do not boil. Season with salt and pepper. Ladle soup into bowls. Garnish with croutons and bacon; drizzle with white truffle oil.

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