Ale and Cheddar Soup: Recipe Review

I wanted needed cheese last week. I just did. I also wanted everything spicy so this Ale and Cheddar Soup recipe seemed to fit the bill.

It was really simple to make, but it didn't make a whole lot. The recipe says it serves 4, but the little guys barely had any and Mr and I housed all the rest. The boys had grilled cheese sandwiches along with their soups, but Mr and I just dunked in some bread. It was delicious.

Some of our Non-Vegetarian friends joke that all our meals look great, especially if you add bacon. Well, for this one, it's part of the original recipe that we obviously omitted. No bacon needed. This soup is fantastic.

We omitted the jalapeno peppers when cooking the vegetables since the boys were going to eat it too (and I tend to get some wicked heart burn these days). Instead, we sliced some up and tossed a few into our own bowls when we went to eat - and it still had quite a kick! We Mr. made our soup stove-stop, but I can't wait to see if it works just as well in the Crock Pot. 

What you need:

• 1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
• 1 onion, diced
• 2 stalks celery, diced
• 2+ jalapeno peppers, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 2 tablespoons butter
• 1/4 cup flour (rice flour for gluten free)
• 1 (~12 ounce) bottle/can ale (gluten free for gluten free)
• 2 cups chicken broth or chicken stock or vegetable broth
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1/2 cup heavy cream
• 2 cups cheddar cheese, shredded
• cayenne, salt and pepper to taste

What you do:

1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
2. Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
3. Add the garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
5. Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes.
6. Add the mustard, Worcestershire sauce, cream, and cheese and cook until the cheese has melted without bringing it back to a boil.
7. Season with cayenne, salt and pepper to taste and enjoy.

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, implement step 4, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese and letting the cheese melt.

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