Cheddar Ale Soup

Because my family lives so close together we gather annually for Christmas. The kids open gifts from their cousins and grandparents and we adults plan a meal that usually centers around soups for the main dish.

This year I found a recipe in the Williams Sonoma catalog that I had to try. They were doing an "English Christmas" theme and the Cheddar Ale Soup sounded like just the thing to follow an afternoon of sledding.

The soup was smooth and rich and pairs wonderfully with fresh baked Irish Brown Bread.

Ingredients

4 thick cut bacon slices, cut into 3 " strips

2 Tbs. unsalted butter (If you omit the bacon, use 4T butter)
1 yellow onion, finely diced
2 celery stalks, finely diced
2 carrots, peeled and finely diced

3 cloves minced garlic
1/3 cup all-purpose flour
1 c pale ale
1 Tbs. Worcestershire sauce

2 c milk

2 c chicken broth
1 1/4 lb. sharp cheddar cheese, grated
Kosher salt and ground pepper, to taste

In a large, heavy soup pot or Dutch oven, cook bacon over medium high heat, approx. 8 minutes. Drain on paper towels; discard all but 2 T of bacon fat.

Reduce heat to medium add and melt the butter. Add the onion, celery and carrots and cook, covered, until soft- about 20 minutes. Add garlic, cook 1 minute.

Stir in the flour and cook for 3 or 4 minutes.

Add ale, stir constantly 3-4 minutes.

Add Worcestershire, milk and broth; bring to a simmer over medium high heat. Reduce heat to medium low; simmer 10-12 , minutes.

Puree with an immersion blender.

Set pot over medium low heat. Add cheese by handfuls, stirring constantly; do not boil. Season with salt and pepper.

Garnish with crumbled bacon. Serves 4 to 6.