Beer cheese soup

From the kitchen of Elizabeth DeLange, Alma Center, Wis.


1/2 pound cooked bacon, cut into one-third inch pieces
1 red bell pepper, finely chopped
1 tablespoon fresh thyme, chopped
1/4 cup flour
4 tablespoons butter
1 1/2 cups pilsner beer
2 cups chicken stock
1 cup heavy cream
6 ounces sharp cheddar cheese, shredded
4 ounces medium cheddar cheese, shredded
2 ounces pepper jack cheese, shredded
Salt and freshly ground pepper, to taste
Chives, optional
Flat leaf parsley, optional

Cook bacon and cut into 1/3 inch pieces. Add all ingredients except cream and cheeses to stock pot over heat. Heat ingredients until warm. Add cream and cheeses. Continue to heat until melted through. Serve while still warm.


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