Recipe source here.
I attempted this recipe not knowing how it is going to taste like. Beer+Cheese =???
Ingredients
Cheeses:
We couldn't find colby jack from NTUC, so we ended up using 12 ounces of shredded cheddar.
Instructions
Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered (this could take awhile, about 10 mins on medium fire), them remove bacon with a slotted spoon and place on a paper towel to drain.
I attempted this recipe not knowing how it is going to taste like. Beer+Cheese =???
Ingredients
- 3 slices thick-cut bacon, chopped (we used four, as we love bacon!)
- 1 sweet onion, finely diced
- ½ red pepper, finely diced
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups of your favourite beer (We used a light beer like Heineken)
- 1 cup half and half (We couldn't find this so we used combined 4 parts whole milk and 1 parts heavy cream)
- fresh herbs for garnish (we used parsley)
- salt and pepper to season if needed
Cheeses:
- 4 ounces sharp white cheddar, freshly grated
- 4 ounces extra sharp yellow cheddar, freshly grated
- 4 ounces colby jack, freshly grated
We couldn't find colby jack from NTUC, so we ended up using 12 ounces of shredded cheddar.
Instructions
Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered (this could take awhile, about 10 mins on medium fire), them remove bacon with a slotted spoon and place on a paper towel to drain.
This is about halfway done, we want to see crispy sides on the bacon so that the wok is fragrant and nice.
Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally. Increase heat to medium-high and add in butter.
Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally. Increase heat to medium-high and add in butter.
Once the vegetables are done, add in flour and cook for another 3-4 mins until it smells nutty and fragrant. Add in beer and stir constantly for 5 mins until alcohol cooks out and the mixture is thickened slightly.
Add in half and half (4 parts whole milk and 1 parts heavy cream), then reduce heat to low and gradually add cheese while stirring. Stir until smooth (until all the cheese have melted), then add in bacon and serve immediately. Garnish fresh chopped herbs over top if desired.
Taste Test
This soup MUST be served HOT. Or else it will be too thick and the beer taste will be too intense. Even though we used Heineken and not dark beer, the beer taste is still very intensely bitter if the soup is left to cool too much.
It is overall not a very enjoyable soup because it is very thick, cheesy and bitter (beery?). Perhaps we should use an ale instead of lager, also use chicken stock. This is an alternate recipe if you wish to try it out.
Taste Test
This soup MUST be served HOT. Or else it will be too thick and the beer taste will be too intense. Even though we used Heineken and not dark beer, the beer taste is still very intensely bitter if the soup is left to cool too much.
It is overall not a very enjoyable soup because it is very thick, cheesy and bitter (beery?). Perhaps we should use an ale instead of lager, also use chicken stock. This is an alternate recipe if you wish to try it out.