I made this soup and bread one day in mid-October when a cold front hit Texas. A much, much needed cold front. And it stayed cold for about a day. I took full advantage of that chill in the air to make some “fall” recipes I’d been storing away for that very moment- the first chill of fall. It also worked out really nicely that my best friend happened to be coming over for dinner that night. So she got to be a guinea pig for my new recipes 🙂 We got to have a lovely, candlelit dinner on the patio.
This cheddar ale soup pairs perfectly with the beer bread. The soup was a somewhat challenging and involved recipe, but definitely worth it. We later decided it would be great with some potatoes added in. I didn’t take the best pictures of this because I was focused on hanging out with my friend, but you’ll just have to make it for yourself and see how yummy it looks and tastes!
Ale and Cheddar Soup– Closet Cooking
- 1/2 pound bacon (preferably smoked or double smoked), cut into 1 inch slices
- 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
- 1 (~12 ounce) bottle/can ale
- 2 cups chicken broth or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dijon mustard
- 1 tablespoon worcestershire sauce
- 2 cups cheddar cheese, shredded
- cayenne to taste
- salt and pepper to taste
- 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.
- Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- 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.
- Add the ale and broth and deglaze the pan before adding the bacon and then let cook for 10 minutes.
- Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted without bringing it back to a boil.
- Season with cayenne, salt and pepper to taste.
Buttery Honey Beer Bread– Cookie Monster Cooking
- 2 cups flour
- 1 cup bread flour (but all-purpose can be substituted)
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 tsp salt
- 3 Tbsp honey
- 1 bottle (12 oz) beer
- 4 Tbsp unsalted butter, melted and slightly cooled
- Preheat oven to 350 degrees. Grease a 9×5 in loaf pan with cooking spray or butter.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the honey and beer and mix until just combined.
- Spread the batter evenly in the prepared pan. Evenly pour the melted butter over the top of the batter.
- Bake for 50-60 minutes, until a cake tester inserted in the middle comes out clean and the top is golden brown.
- Cookie Monster Cooking also has a recipe for honey butter to go with the bread. I didn’t make it, but you can check that out here.
One response to “Cheddar Soup and Beer Bread”
oh my goodness. this looks really good. i love a detailed, complicated recipe when i’m in the mood to cook. and i wish i could share some of our cold fronts with you. my feet have been under the covers for 20 minutes now, and they’re still cold.