1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2- jalapeno peppers, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour (rice flour for gluten free)
1 (~12 ounce) bottle/can ale (gluten free for gluten free)
2 cups chicken broth or chicken stock or vegetable broth
1/2 cup heavy cream
1 teaspoon dijon mustard
1 tablespoon worcestershire sauce
2 cups cheddar cheese, shredded
cayenne to taste
salt and pepper to taste
Instructions
Cook the bacon in a pan over medium heat and set
aside on paper towels to drain, reserving 2
tablespoons of the grease in the pan.
Add the onion, celery and jalapeno and cook until
tender, about 10 minutes.
Add the garlic and thyme and cook until fragrant,
about a minute.
Add the butter and let it melt and get all bubbly
then sprinkle on the flour and let it cook until it
starts to turn golden brown, about 2-3 minutes.
Add the ale and broth and deglaze the pan before
adding the bacon and then let cook for 10 minutes.
Add the cream, mustard, Worcestershire sauce, and
cheese and cook until the cheese has melted without
bringing it back to a boil.
Season with cayenne, salt and pepper to taste and
enjoy.
Originally Submitted
2/2/2013
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