Ingredients
6
6 servings
- •6 strips bacon
- •5 tablespoons butter
- •1 cup finely chopped yellow onion
- •1 cup finely chopped celery
- •1 cup peeled, chopped parsnip
- •2 tablespoons minced garlic
- •½ cup all-purpose flour
- •4 cups chicken stock
- •2 cups amber beer
- •2 bay leaves
- •⅛ teaspoon cayenne pepper
- •½ cup heavy whipping cream
- •2 cups shredded Cheddar cheese
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
- Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
- Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
- Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.
Nutritional Facts
Per 6 servings
- Calories: 474
- Carbohydrate: 21g
- Fat: 34g
- Fiber: 2g
- Protein: 16g
- Sugar: 4g
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