Wednesday Night Kitchen Raid | Beer & Cheddar Soup

Wednesday Night Kitchen Raid | Beer & Cheddar Soup

Are you ready to have your mind blown? I sure hope so because this just happens to be the best darn soup of all time… or it could be tied with my French Onion Soup, it’s hard to decide. Either way, you’ll see colours when you eat this soup. It’s that good. In all seriousness, you’ll probably only be able to eat this once a year because it’s terribly sinful but it’s worth every single calorie.

beerandcheddar

I feel like I’ve swooned over this soup enough, but it needs one more accolade. This is my husband’s all time FAVOURITE recipe of mine. And that’s saying something. He eats a lot and I cook a lot. Ok, that’s it. I’ll let the pictures and the taste do the rest of the talking.

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Ingredients

  • 1/2 package of bacon
  • 2 medium onions, finely chopped
  • 2 tablespoons diced pickled jalapeños
  • 1½ tablespoons garlic
  • 3 tablespoons butter
  • 1/4 cup flour
  • 2½ cups of beef broth
  • 1 tablespoon Worcestershire
  • 1/2 cup heavy cream
  • 1 bottle of beer (I use Rickards Red)
  • 1 cup shredded cheddar cheese (old cheddar is best, medium works too)
  • 2/3 cup shredded asiago cheese
  • 2/3 cup shredded parmesan cheese

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Directions

  1. Fry your bacon in a skillet and set the bacon aside. Reserve 2 tablespoons of the bacon fat in the skillet and fry your onions and jalapeños with the garlic in the fat. Turn off the stove and add the beer to the skillet to deglaze it while it is still hot. Set aside.
  2. In a pot melt your butter and then add the flour. Cook on medium for about 5-10 minutes or until the flour has browned. Add the contents of the skillet (beer, onions, jalapeños and garlic) to the pot and then add the broth and Worcestershire. Bring to a boil then lower the temperature and let simmer for 20 minutes.
  3. Add the cream, half the bacon cut into small pieces and all the cheese and stir until the cheese is melted and the soup comes to a beautiful bubble. Let the soup bubble for 10-15 minutes on low heat.
  4. Blend it all together with an immersion blender. Cut the rest of the bacon into small pieces and put it in a bowl as well as some cut up pieces of jalapeño on the table as an optional topping for the soup.
  5. EAT.

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Have I mentioned how much I love this soup?

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11 thoughts on “Wednesday Night Kitchen Raid | Beer & Cheddar Soup

  1. I just made a beer and cheddar dipping sauce for pretzels and was really disappointed. It tasted too beery, so maybe I needed to let it cook off longer??? Not sure. But I’d already dumped in $15 worth of old cheddar, so that sucked. Luckily the homemade pretzels were good enough to eat on their own.

    Liked by 2 people

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