October 27, 2021
Jensen Cheddar & Ale Soup
- 2 slices of bacon, diced
- 2 tablespoons butter
- 1/2 medium red onion, diced
- 2 medium leeks, white and pale green parts only, sliced thinly
- 2 celery ribs, sliced thinly
- 4 medium carrots, diced
- 2 minced garlic cloves
- 1 teaspoon of dry mustard
- fresh ground pepper and sea salt
- 1/4 cup flour
- 1 (12 oz) bottle of ale
- 2 cups of whole milk
- 2 cups chicken broth ( 1 cup reserved)
- 4 cups grated Jensen Cheddar
- 1 cup green onion, sliced thinly (for garnish)
- 4 slices of bacon, cooked and crumbled (for garnish)
- Add the diced bacon to a large heavy-bottomed pot set over medium-high heat. Cook until the bacon fat is released and the bacon begins to get crisp.
- Add the butter and onions and cook until the onion is translucent.(approx. 3 mins)
- Add the leeks, celery, carrots, dry mustard, a small pinch of sea salt, and a pinch of fresh ground pepper.
- Saute until the vegetables soften, stirring often, approx. 5-8 minutes
- Sprinkle in the flour and cook for another 3 minutes, stirring so it is well mixed.
- Pour in the Ale and cook until the liquid reduces by half (the Ale smell will eventually evaporate) about 7 minutes.
- Whisk in the milk and the cup of chicken stock. Continue to cook for about 10 minutes, allowing the flavours to mingle. Whisking occasionally.
- Use a hand blender to blend the ingredients into a smooth puree.
- Add grated Jensen Cheddar to puree in batches, stirring often as it melts. (Keep the soup at a simmer, don't allow it to boil) When all of the cheese has melted, check for consistency; if you would like the soup a bit thinner, add the reserved stock.
- Taste and adjust seasonings to personal preference. When serving, garnish with green onion and crumbled bacon.