Wisconsin Soup
Made from the Best Stuff on Earth: Beer, Cheese and Bacon
Ingredients:
1/2 lb. bacon, finely chopped
1/2 medium red onion, finely chopped
1/2 cup finely sliced celery
3 tbsp. all-purpose flour
3 cups milk (whole preferred)
2 cups chicken stock
12 oz. white cheddar
1/2 tsp. Worcestershire sauce
Tobasco to taste
1/2 cup preferred Ale or Lager, room temperature
Salt and Pepper to taste
1 tbsp. thinly sliced chives
Directions:
1. Cook the bacon in a large soup pot over medium heat until simmering but not browned.
2. Add the onions and celery. Cook until bacon has crisped and the onion is simmering. Set aside 1/2 of the browned bacon on paper towels for later use as soup topping/garnish.
3. Add in flour a little bit at a time and constantly stir for 3 minutes. Whisk in the milk and chicken stock. If the soup is lumpy, an immersion blender may be used to smooth the consistency. Bring to a boil, then cover and simmer for 15 minutes.
4. Remove soup mixture from heat. Grate the cheddar. Whisk in the cheese, Worcestershire sauce and ale. The whole bottle of beer may be added to alter soup consistency. Add Tabasco sauce and season with salt and pepper to taste.
5. Top with chives or bacon bits. Best served with soft pretzels.
Published by Emily Brenn
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2 Comments
Post a CommentSounds yummy!
Wow! This sounds incredible. The beer and Worcestershire really take it over the edge.