Bacon Cheddar Beer Soup In Bread Bowls |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Either make your favorite bread dough or purchase some, (many gorcery stores now will sell you bread dough, try Publix or Fresh Market) Divide a 1lb loaf into two halves. I always let my dough rise and warm up a bit before doing anything with it. Ingredients:
1/4 lb. smoked bacon finely chopped |
1 medium red onion cut into 1/4 in. pieces |
1/2 cup finely sliced celery |
1/2 cup finely chopped carrots |
3 tb all-purpose flour |
3 cups whole milk |
2 cups chicken stock |
12 oz. grated white cheddar or sharp cheddar |
3 dashes tabasco |
1/2 tsp. worcestershire sauce |
1/2 cup beer, room temperature |
salt and pepper to taste |
1 tb thinly sliced chives |
Directions:
1. Make the bread bowls ahead of time
2. Cut up the onions, celery, carrots and bacon
3. Cook the bacon in a medium to large soup pot
4. Once the bacon has cooked down a bit but not browned, add the onions, celery and carrots and cook until the onion is translucent and bacon is brown and crispy
5. Add the flour and cook for 2-3 minutes until the floury taste is gone
6. Slowly add in the milk and stock, whisking well to make sure there are no lumps.
7. Bring to a boil, then cover and simmer for 15 minutes.
8. remove from heat, and stir in the cheese, Tabasco, Worcestershire, and beer
9. Season with salt and pepper to taste.
10. Cut holes in the bread bowls
11. Ladle in the bacon cheddar beer soup
12. Sprinkle with chives or green onions
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