EATS

I have a goal to focus more on cooking.  So many people say that cooking “relaxes” them.  I honestly don’t get that at all.  It does the complete opposite for me.  But nonetheless, it is something I am determined to embrace.  Even if it is one recipe at a time.  Baking is a completely different subject -- think hockey puck cookies -- right sister? 

So I tried a new receipe over the weekend.  I was seeking out a recipe for a soup that I used to get at the local café that closed up shop about a year ago.  I have been yearning for it.  

I found this recipe in the Williams-Sonoma catalogue but had it tucked away for quite some time.  I decided to give it a try.  Happy to report it turned out pretty darn good.  Great soup for a nice, crisp and maybe rainy fall day.  Enjoy. 

Tracy

CHEDDAR-ALE SOUP

Williams-Sonoma Kitchen

4 thick-cut bacon slices, cut into 3" strips

2 Tbs. unsalted butter

1 large yellow onion, diced

2 each carrots and celery, diced

3 garlic cloves, minced

1/3 cup all-purpose flour

1 cup pale ale

1 Tbs. Worcestershire sauce

2 cups each milk and chicken broth

1-1/4 lb. sharp cheddar cheese, shredded

Kosher salt and ground pepper, to taste

Toasted croutons for garnish

In 4-1/2 qt. Dutch oven over medium-high heat, cook bacon 8 minutes; drain on paper towels.  Discard all but 2 Tbs. fat in pot.  Reduce heat to medium; melt butter.  Add onion, carrots and celery; cook, covered 20 minutes.  Add garlic; cook 1 minute.  Add flour; cook, stirring occasionally, 3-4 minutes.  Add ale; cook, stirring constantly, 2-3 minutes.  Add Worcestershire, milk and broth; bring to simmer over medium-high.  Reduce heat to medium-low; simmer 10-12 minutes.  Puree with immersion blender.

Set pot over medium-low heat; add cheese by handfuls, stirring constantly; do not boil.  Season with salt and pepper.  Ladle soup into bowls.  Garnish wtih croutons and bacon.

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P.S.  The immersion blender is key for a good smooth soup ~ received one as a Christmas gift and love it!!!