1/2 c. diced bacon
1 1/2 c. beer
3 1/2 c. milk
1 c. chopped carrot
1 c. chopped onion
1 c. chopped celery
3/4 c. chopped green pepper
3 c. chicken stock
2/3 c. flour
1/2 c. heavy cream
salt and pepper to taste
1 lb. sharp cheddar cheese, shredded
Crisp blue October skies, lunch after soccer - just the time for a warm bowl of creamy cheddar cheese soup. Cut the crusty bread and grab a spoon.
Fry bacon until crisp. Remove from pan, dry on paper towels.
Add vegetables to pan drippings, stir, cooking until onions are transparent. Add sauteed vegetables to a stockpot with chicken stock and beer. Heat to boiling. Simmer until tender.
Scald milk over medium heat. (Milk is scalded when tiny bubbles appear in an unbroken border around the edge of the pan, it's about 110°F - heated, sugars released, but not boiling or burnt.)
Combine cheese with flour in a ziplock bag, tossing to combine. When milk is hot, add cheese-flour mixture to saucepan. Cook, stirring until cheese melts and mixture is thickened.
Add milk-cheese mixture to stockpot along with cream. Season to taste with salt and pepper. Serve with crusty bread.
Submitted by Gretchen Grant Contributed on: and modified on Thursday May 20th, 2010