CHEDDAR ALE SOUP

By Kitchenbee

Williams-Sonoma catalogue

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

Preparation

Step 1

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.