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mirelsonp

Cheddar Beer Soup

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Recipe source: Gourmet | March 2005

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Ingredients

  • 2 2 1/4-inch medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
  • 2 2 1/4-inch medium carrots, cut into 1/4-inch dice (1 cup)
  • 2 2 1/4-inch celery ribs, cut into 1/4-inch dice (1 cup)
  • 2 2 2 teaspoons finely chopped garlic
  • 1 1 1/2 Turkish or 1/2 California bay leaf
  • 1/2 1/2 1/2 stick (1/4 cup) unsalted butter
  • 1/3 1/3 1/3 cup all-purpose flour
  • 2 2 2 cups whole milk
  • 1 3/4 1 3/4 3/4 cups reduced-sodium chicken broth (14 fl oz)
  • 1 1 bottle 1 (12-oz) bottle ale such as Bass
  • 1 1 1 tablespoon Worcestershire sauce
  • 1 1 1 teaspoon dry mustard
  • 1 1 1 teaspoon salt
  • 1/4 1/4 1/4 teaspoon black pepper
  • 1 1 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
  • 4 4 1/2 bacon slices (3 1/2 oz total), cooked and crumbled

Details

Servings 6

Preparation

Step 1

1. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.

2. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.

3. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.

4. Serve sprinkled with bacon.

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