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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup. Ingredients:
2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups) |
2 medium carrots, cut into 1/4-inch dice (1 cup) |
2 celery ribs, cut into 1/4-inch dice (1 cup) |
2 teaspoons finely chopped garlic |
1 turkish or 1/2 california bay leaf |
1/2 stick (1/4 cup) unsalted butter |
1/3 cup all-purpose flour |
2 cups whole milk |
1 3/4 cups reduced-sodium chicken broth (14 fl oz) |
1 (12-oz) bottle ale such as bass |
1 tablespoon worcestershire sauce |
1 teaspoon dry mustard |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 lb extra-sharp cheddar (preferably english; rind removed if necessary), grated (4 cups) |
4 bacon slices (3 1/2 oz total), cooked and crumbled |
Directions:
1. Wash leeks in a bowl of cold water, agitating water, then lift out leeks and drain in a colander.
2. Cook leeks, carrots, celery, garlic, and bay leaf in butter in a 4-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables begin to soften, about 5 minutes. Reduce heat to moderately low and sprinkle flour over vegetables, then cook, stirring occasionally, 3 minutes. Add milk, broth, and beer in a stream, whisking, then simmer, whisking occasionally, 5 minutes. Stir in Worcestershire sauce, mustard, salt, and pepper.
3. Add cheese by handfuls, stirring constantly, and cook until cheese is melted, 3 to 4 minutes (do not boil). Discard bay leaf.
4. Serve sprinkled with bacon.
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