Ale and Cheddar Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 pound bacon cut into 1 inch slices1 onion, diced2-4 jalepenos, diced2 cloves garlic, chopped1 tsp thymp, chopped2 tbsp butter1/4 cup flour1 bottle dark ale1 can chicken broth1/2 cup heavy whipping cream1 tsp dijon mustars1 tbsp Worcestershire sauce3 cups shredded cheddar cheese,cayenne to tastesalt and pepper to taste
1. Cook bacon in a pan over medium heat and set aside on paper towelt to drain, reserving 1-2 tbsp of the grease in the pan.
2. Add onion and jalapeno and cook until tender, about 10 minutes.
3. Add garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt and get 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 bacon and cook for 10 minutes.
6. Add the cream, mustard, Worchestershire sauce, and cheese and cook until the cheese had melted but do not bring it to a boil.
7. Season with cayenne, salt and pepper to taste.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEAELLEN07.
2. Add onion and jalapeno and cook until tender, about 10 minutes.
3. Add garlic and thyme and cook until fragrant, about a minute.
4. Add the butter and let it melt and get 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 bacon and cook for 10 minutes.
6. Add the cream, mustard, Worchestershire sauce, and cheese and cook until the cheese had melted but do not bring it to a boil.
7. Season with cayenne, salt and pepper to taste.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user LEAELLEN07.
Nutritional Info Amount Per Serving
- Calories: 692.4
- Total Fat: 53.5 g
- Cholesterol: 160.9 mg
- Sodium: 1,123.5 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 1.8 g
- Protein: 28.9 g
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