Description
This soup is a rich, creamy, cheesy and laced with malty beer. It is one of Wisconsin’s finest treats.
Ingredients
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- 1 tablespoon butter
- 3 to 4 slices bacon, chopped
- 1 large yellow onion, chopped
- 1/2 teaspoon salt
- 1 organic carrot (unpeeled, if organic), washed and chopped
- 4 cloves garlic, roughly chopped
- 4 cups chicken stock (or vegetable stock if vegetarian)
- 1 bottle (12 ounces) dark lager beer or a Irish red beer
- 1 tablespoon arrowroot powder or cornstarch whisked with 1/4 cup chicken stock
- 1 1/2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon freshly ground nutmeg
- 3 cups sharp cheddar cheese (preferably Wisconsin cheese), freshly grated
- 3 green onions, chopped, green part only, for topping (optional).
Instructions
- Melt 1 tablespoon of butter over medium-low heat in a medium-sized stew pot or Dutch oven. Add the chopped bacon and cook for 5 minutes, stirring occasionally, or until rendered and crispy. Using a slotted spoon remove the bacon and drain on a plate lined with a paper towel. Set aside.
- Spoon out some of the bacon grease, if needed, leaving in about 2 tablespoons to cook the veggies. Add the onion and salt, saute´ for 3 minutes, or until softened. Add in carrots and saute´ for another 3 to 5 minutes, or until softened. Add the garlic and saute´ for 2 minutes, or until fragrant.
- Add the 4 cups chicken stock and bottle of beer. Turn the heat up to high and pop the lid on. Bring to a boil, remove the lid and reduce to a simmer. Allow to simmer for 15 to 20 minutes, or until the carrots are very tender and the alcohol from the beer has cooked off.
- Add to the soup the whisked mixture of the arrowroot powder or cornstarch and chicken stock. Add in the Dijon mustard, Worcestershire sauce, cayenne pepper, nutmeg, pepper, and sea salt. Stir well to combine and allow to simmer for another 5 minutes, or until thickened.
- Stir in the cheddar cheese and allow to melt.
- Using an immersion blender puree´ the soup until smooth. Alternately you can ladle the soup into a blender. Just make sure to ladle half of the soup at a time to prevent it from creating a suction.
- Return the soup to the stew pot and keep it warm on low heat. Ladle the soup into small bowls to serve as an appetizer or side dish. Garnish with the bacon pieces and sliced green onion.
- Store in the refrigerator for up to one week. The soup is best reheated on the stove rather than in the microwave.
