Cabot Cheddar Ale Soup Recipe

Cheddar Ale Soup with Bacon & Croutons Sumptuous …

WEBMar 10, 2014 · Preheat the oven to 400 F. Toast a couple thick slices of bread and cut into cubes. Pour the soup into oven-proof bowls and add …

1. Heat a medium saucepan over medium heat. Add the olive oil just for a minute to warm, then add the onion, celery and carrot and saute until the onion is soft & translucent.
2. Stir in the flour to coat all the veggies, then add the dry mustard, the bay leaf, the ale and broth and cook for a few minutes, stirring constantly, until the soup is thickened. Stir in the milk and cheese and cook just briefly to melt the cheese.
3. Pull out the bay leaf and stir in the bacon. Now, either use an immersion blender directly in the pot to blend till smooth or let cool briefly, then blend in a blender and reheat. (If using a blender with hot liquids, be VERY careful! Cover the blender with a towel, pulse very briefly a couple times to release the steam, let out any air pressure, then re-cover with the towel and blend till smooth.)
4. Preheat the oven to 400 F. Toast a couple thick slices of bread and cut into cubes. Pour the soup into oven-proof bowls and add 4 – 6 bread cubes per bowl, sprinkle the bread with some shredded cheddar cheese, then a few bits of bacon. Set the bowls in the oven and bake for 5 – 10 minutes or until the cheese is nicely melted. Sprinkle with a few snipped chives or green onion tops. Serve immediately.

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