Cooking Instructions
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Step 1
In a large dutch oven, heat the
Olive Oil (1 dash)
over medium high heat. Add the
Bacon (225 g)
and let it cook through for about 5 minutes while the yummy bacon fat renders out.
Step 2
Once that is done, add the
Onion (1/2)
,
Red Bell Pepper (1/2)
, and
Celery (1 stalk)
. Let them get soft and fragrant for a minute or two.
Step 3
Add the
All-Purpose Flour (95 g)
, and let it cook for 2 minutes.
Step 4
Pour in the
Beer (1 bottle)
,
Chicken Stock (960 mL)
,
Heavy Cream (360 mL)
, and
Salt (1 pinch)
and give the soup base a big stir. Bring it to a gentle boil, then turn the heat to medium low and let it simmer for 20 minutes.
Step 5
When that is done, slowly add in the
Aged Cheddar Cheese (1 block)
while whisking it in to make it smooth.
Step 6
Once the cheddar is all whisked in, add the
Dijon Mustard (30 g)
,
Apple Cider Vinegar (30 mL)
,
Worcestershire Sauce (1 dash)
, and
Sriracha (1 dash)
. Give everything a final whisk, then move the pot off of the heat and turn off the burner.
Step 7
Take out your immersion blender and blend the soup thoroughly until it is smooth. You could also carefully pour the hot soup into a regular blender in batches and puree it that way. Do not fill it all of the way and make sure to use a towel on top of the blender to prevent an unsafe mess.
Step 8
Once the soup is pureed, ladle it into pretty bowls or crocks and add a little
Goat Cheese (to taste)
for extra creaminess. Top with a sprinkle of
Fresh Thyme Leaves (to taste)
and serve immediately while hot!
