WEBDirections. COOK bacon in a skillet or microwave, until crisp; crumble and set aside. MELT butter in large saucepan over medium heat; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes. STIR in flour and cook, stirring, about 3 minutes longer.
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WEBMar 7, 2012 · Heat the butter in a large pot or dutch oven over medium-high heat. Add the onion, carrots and celery; cook until soft (about 20 minutes), stirring occasionally. Add the garlic and flour and cook an additional 3-4 minutes. Add 1 cup pale ale while stirring to incorporate it smoothly.
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WEBNov 20, 2023 · Their recipe originally came from Cabot Cheese but, as is often the case, I found inspiration and made a few tweaks and changes to create recipe below: Cheddar and Ale Soup. Perfect for a chilly Autumn’s night or winter day! Yield: 4 servings. 4 slices bacon. 1 red bell pepper (or ½ cup ¼-inch diced roasted red pepper from a jar)
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WEBNov 12, 2019 · Cabot Sent to me by The Megan. This recipe is begging for a bread bowl. 60 minutes (including prep) https://www.cabotcheese.coop/recipe/cheddar-ale-soup
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WEBMar 16, 2012 · 12 oz bottle Harpoon Celtic Ale 2½ cups low-fat milk 14 oz can 99% fat-free chicken broth 1 tsp dry mustard 1 lb Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups) Salt and fresh ground black pepper to taste. In a skillet or microwave, cook bacon until crisp; crumble and set aside.
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WEBJan 12, 2015 · Cover and cook for 15 minutes. Add the garlic and cook for 1 additional minute. Add the flour and cook stirring constantly for 3 minutes making sure not to brown. Add the pale ale and cook for 5 minutes, stirring constantly. Add the dry mustard, Worcestershire, cayenne, milk and broth. Whisk together and bring to a simmer and …
WEB4 slices thick cut bacon, chopped (can be left out if needed) 1 sweet onion, finely chopped; 1 jalapeno, seed and diced; 1 rib celery, chopped; 2 cloves garlic, minced or grated
WEBAug 30, 2021 · Stir and bring to a simmer. Reduce the heat to medium-low. Cook for about 10 minutes before discarding of the bay leaf. For smooth soup, transfer everything into a blender or a food processor and blend until smooth. Transfer the soup back into the pot. Add the cheese a handful at a time, stirring as you go.
WEBJan 15, 2024 · Let cook for a few minutes until golden, about 5 minutes. Whisk in half and half and milk slowly until smooth. For a lower fat option, replace the half and half with milk, if desired. Add chicken broth and bring to a simmer. Cook over low heat until thickened. Add broccoli and carrot to the pot and cook until broccoli is soft, about 15-20 minutes.
WEBMar 16, 2015 · 1 (12-ounce) bottle Harpoon Celtic Ale 2 1/2 cups low-fat (1%) milk 1 (14-ounce) can 99% fat-free chicken broth 1 teaspoon dry mustard 1 pound Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups) Instructions. In skillet or microwave, cook bacon until crisp; crumble and set aside.
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WEBOct 5, 2022 · Drain off all but 3 tablespoons of the bacon fat. Turn the heat down to medium, add the leeks, carrots, celery, ½ teaspoon salt, and ¼ teaspoon of pepper and saute for 8-10 minutes, stirring occasionally, until the carrots and celery start to soften. Toss in the garlic and cook, stirring, for 30 seconds until fragrant.
WEBPREHEAT oven to 375ºF. PLACE bread cubes in large bowl; while tossing, drizzle with warm bacon fat. Sprinkle with salt and pepper and toss again. ARRANGE in single layer on large baking sheet. Bake for about 6 minutes or until golden. Cool and store in airtight container until ready to use. To make candied bacon:
WEBView our Recipe: Cheddar & Ale Soup Course(s): Soups, Dinner, Lunch Makes servings for 8 Reduce heat to low and cook 5 minutes, whisking occasionally. Stir in broth, ale, half & half, salt and garlic powder. Increase heat to medium-high; cook until mixture simmers, stirring occasionally. Sodium: 926mg; Total Carbohydrates: 11g
WEBAdd beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh
WEBReduce heat to low and cook 5 minutes, whisking occasionally. Stir in broth, ale, half and half, salt, and garlic powder. Increase heat to medium-high; cook until mixture simmers, stirring occasionally. Reduce heat to medium-low; cook 8 minutes or until mixture is creamy and thickens slightly, stirring occasionally. Remove saucepot from heat.
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WEBMELT butter over medium heat in a large saucepan. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes. ADD flour and cook, stirring, for 2 minutes longer. STIR in chicken broth and milk. Bring to simmer and cook until potatoes are nearly tender, about 5 minutes. Add broccoli and cook until broccoli is tender, about
WEBIn large saucepan, melt butter over medium heat. Add potatoes and onion and cook, stirring, until onion is tender, about 5 minutes. 2. Add flour and cook, stirring, for 2 minutes longer. 3