Chef: need your help

[canadianhitman]

Many years ago, I made a great cheese and beer soup. It was a sinful fat-bomb that caused a wicked mouth-gasm with every spoonful. Unfortunately, the recipe disappeared from my collection long ago. I remember it had two or three different cheeses in it, and it was finished by crumbling up crispy strips of bacon over top of the soup once it was in a bowl.

Can you help me? I really want something sinful and hearty for a cold winter's night in the near future.

 

[juiceddreadlocks]

bump even though you just posted it

 

[ChefWide]

Hey mon,

I have a Pale Ale & Cheddar Soup, you crumble double apple smoked bacon over it, old timey recipe... i THINK this may have come from a book my brother did? i dont think i helped with this, but it has the halmarks of having been tweeked Smooooove, and i do remember eating it, so have it mon...


Step One:
2 carrots, small dice, about a cup
2 celery stalkds, small dice, about a cup
2 leeks, no greens, small dice, about 2.5 cups
2 tbs chopped garlic
1 fresh bay leaf
2 oz butter


Step Two:
1/3 cup flour

Step Three:
2 cup milk
1 Bottle India Pale Ale, or Sam Adams, or Bass...
14 oz killer stock, turkey? chicken? duck? you make the call
1 tbs Worcestershire
1/2 tsp coleman's mustard

Step Four:
1 lb of really sharp cheddar, grated, DO NOT SKIMP ON THE QUALITY HERE
sea salt and black pepper to taste


Apple Smoked Bacon, cook it as you will then into a 250 oven until its Dry and CRISPY keep you eyes peeled on this, you want crumbly crumbly




Really easy, all of step one (please double was the veg so theres no sand or dirt? leeks are hella notorious for making you sad if you dont) into a heavy bottom sauce pan until the veg is soooofft and full of love... about 10 minutes maybe a skosh more or less at medium heat, you can do this until they 'color' or not, depending on your flavor needs here, but dont let it get bitter..

dust the flour and cook for about another 2-3 minutes to expand the starches, this is your thickening and stabilizing agent..

add step three a little at time and simmer about 10 minutes.. maybe a little less..

add cheese, a half cup or so at a time, stir stir stir, melt melt melt, do NOT boil or it will break, thats bad, really bad...



deep bowls are good, sprinkle with bacon, a big spoon of whipped creme fraiche if your are REALLY jumping into this goes right in the middle... may i suggest a torn hunk of double sour black bread to munch and dunk into this love fest? Variation, up until the cheese part simmer an extra five minutes, remove bay leaf, purree until smooth, continue... i like the texture better the way its written, but you make the call...


You like? dont like? tell me, we can fix it.



.

 

[canadianhitman]

Looks good...thanks for the recipe. I agree on having a really good, solid bread on hand for dipping. And I will leave the texture as-is...too many soups are robbed of character by excessive blending.

 

[ChefWide]

Looks good...thanks for the recipe. I agree on having a really good, solid bread on hand for dipping. And I will leave the texture as-is...too many soups are robbed of character by excessive blending.

The accepting of the gift bestows honor on the giver...






oops... i forgot, i use too many words... LMAO







I meant: Thanks, Dude!


.

 

[hamstershaver]

what is killer stock?

 

[Lestat]

Here is one I like:

Creamy Cheddar Cheese Soup

Recipe Summary
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings


4 ounces apple smoked bacon, diced
2 tablespoons unsalted butter
1/2 cup onion, chopped
1/4 cup celery, chopped
1/4 cup flour
12 ounces of beer, pale ale
1 quart chicken stock
8 ounces Maytag White Cheddar cheese, grated
Salt and pepper
Garnish:
Chopped parsley
1/2 cup small diced toasted croutons


Brown the bacon in the soup pot. Remove excess grease. Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat. Dust the flour over the vegetables and bacon, cook, stirring for 3 minutes. Stir in the beer, and then the stock.
Bring to a boil, reduce heat and simmer for 10 minutes. Add the cheese and season with salt and pepper. Ladle into bowls and serve with chopped parsley and croutons.