Bavarian Cheddar Ale Soup

BAVARIAN CHEDDAR ALE SOUP

Recipe courtesy of Chef Jonathan Collins

SERVES 8

 Bavarian Cheddar Ale Soup

INGREDIENTS

Erdinger Dunkel……………………………………………………………………………… 500ml

Carrots – fine dice……………………………………………………………………………. ½ cup

Celery Heart – fine dice………………………………………………………………… ½ cup

Yellow Onion – fine dice……………………………………………………………….. ½ cup

Garlic Cloves – fine chop…………………………………………………………………… 2pc

Fresh Thyme……………………………………………………………………………………….. 1tbsp

Chicken Stock………………………………………………………………………………………….. 1L

McIntosh Apple – peel, core, diced………………………………………………….. 1pc

Strip Bacon – 5mm slices………………………………………………………………… 250g

35% Cream…………………………………………………………………………………………. ½ cup

Aged Cheddar……………………………………………………………………………………… 250g

Extra Virgin Olive Oil……………………………………………………………………… 3tbsp

Unsalted Butter…………………………………………………………………………………… 3tbsp

Unbleached White Flour………………………………………………………………….. 3tbsp

Kosher Salt……………………………………………………………………………………………. taste

Fresh Ground Black Pepper……………………………………………………………… taste

 

TECHNIQUE

· Sauté bacon until crisp, drain on paper towel, reserve

· Brown butter in heavy bottom sauté pan over medium heat, add olive oil

· Combine carrot, celery, onion, apples, garlic, sauté until golden, combine flour, stir

· Deglaze pan with beer, stock, cream, stir until thickened, combine cheese

· Reduce heat to low, blend with immersion blender until smooth

· Season with salt and pepper to finish, garnish with bacon, thyme, shredded cheese