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Cheddar and Ale Soup |
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1 pound bacon (sliced and cut into 1-inch pieces) |
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Two 12-ounce bottles ale in a large pot, render the bacon over medium-high heat until soft. Add the diced onion and pepper, cooking until soft. Add the flour and mix well to make a light roux. Pour in the chicken stock and bring to a boil. Add the jalapeno pepper. Stir in the grated cheese in small amounts. Cook until thickened. Using a blender or food processor, puree the soup in batches, then serve, reheating if necessary. Serves 10 |
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