Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup beer (preferably a light ale)
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/4 cup chopped green onions
Special equipment needed:
- Large pot or Dutch oven
- Whisk
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
3. Gradually whisk in the chicken broth and beer, making sure to whisk out any lumps.
4. Add the milk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
5. Using an immersion blender or regular blender, blend the soup until smooth.
6. Add the shredded cheddar cheese to the soup and stir until melted and well combined.
7. Serve the soup hot, topped with the crispy bacon and chopped green onions.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Per serving (based on 4 servings):
- Calories: 525
- Fat: 40g
- Carbohydrates: 13g
- Protein: 25g
- Sodium: 1240mg
- Sugar: 6g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or water.
- Instead of beer, you can use white wine or apple cider.
- Instead of whole milk, you can use half-and-half or heavy cream.
- Instead of cheddar cheese, you can use any type of cheese that melts well, such as Gouda or Swiss.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different types of beer to change the flavor of the soup.
- Add cooked chicken or ham to the soup for extra protein.
Tips and tricks:
- Make sure to whisk out any lumps when adding the chicken broth and beer to the pot.
- Use an immersion blender or regular blender to make the soup smooth and creamy.
- Serve the soup with crusty bread or crackers for dipping.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, topped with the crispy bacon and chopped green onions.
Garnishes:
Crispy bacon and chopped green onions.
Pairings:
Crusty bread or crackers.
Suggested side dishes:
Grilled cheese sandwich or a side salad.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out. If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
Make sure to cook the bacon until crispy and fully cooked to avoid any risk of foodborne illness.
Food history:
Beer soup is a traditional dish in many European countries, especially Germany and the Czech Republic. It was originally made with stale bread, beer, and cheese, and was a popular dish among peasants and soldiers.
Flavor profiles:
Creamy, cheesy, smoky, and savory.
Serving suggestions:
Serve the soup as a main course or as a starter for a dinner party.
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Taste: Savory, Rich, Creamy, Cheesy, Bacon, Beer, Bacon-Y, Beer-Y