SMOKY BEER AND CHEESE SOUP

Ingredients Weight Measure
Sourdough bread, 1/2" cubes 1 cup
Olive oil 1/4 cup
Apple smoked bacon, small dice 1/4 cup
Yellow onion, small dice 1/2 cup
Green pepper, small dice 1/2 cup
Butter 5 Tbsp.
Flour 6 Tbsp.
Chicken stock 4 cups
Beer, light 11 oz.
Heavy cream 1 cup
Bay leaf 1 ea.
Dry mustard 1/2 tsp.
Cheddar cheese, grated 6 oz.
Parmesan cheese, ground 1/4 cup
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Salt to taste
Black pepper to taste

Method

  1. Make Croutons: Toss cubed sourdough with olive oil. Spread on a cookie sheet and bake in a 350°F oven for 12-15 minutes, or until golden brown. Reserve.
  2. Combine beer, chicken stock and heavy cream in a large sauce pot and bring to a simmer. Turn off and reserve.
  3. Add butter to the pot and melt. Add flour and dry mustard. Stir to form a paste. Add beer, stock, cream mixture about a cup at a time, stirring to a smooth consistency each time before adding more. Season with salt and pepper. Simmer over low heat for 5 minutes.
  4. Whisk in Cheddar and Parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes. Finish with TABASCO® Chipotle Pepper Sauce and garnish with sourdough croutons.

Yield: 6 servings