Bacon Beer Cheese Soup

This started as a concept that after a few batches grew into this. Someone requested it and evolved. Most recipes work like this. What I’m more or less doing is cooking Bacon and Mirepoix and then making a roux with the fat, then adding Beer, cream and cheese until I get the flavor and consistency I’m looking for.

Mise En Place

  • Knife and board
  • Large pot
  • Medium pot
  • Whisk
  • Wooden spoon

Ingredients

  • 12 ounces fine chopped bacon (raw)
  • 1 cup fine diced Mirepoix
  • 1 cup of flour
  • 1 pint of Lager
  • 4 cups of Chicken stock
  • 4 cups of half and half
  • 4 cups shredded cheese

Method of Preparation

  • Chop the Mire Poix
  • Chop the bacon
  • Cook the bacon halfway in the large pot
  • Add Mirepoix and continue to cook til the veg are tender
  • Heat up the Chicken stock in the medium pott
  • When the veg are cooked add the flour to make a roux and let it cook on medium for 5-10 minutes (stir it don’t burn it)
  • Add the Beer and stir well
  • Add the Chicken stock and stir well
  • Add the half and half and stir well
  • Add the cheese and stir well.

Notes

  • Lots to play with on this recipe. You can choose the types of Beer and Cheese you want to use and run the range from lite to heavy.
  • With this recipe you’re using the bacon grease as the fat to make your Roux. This is going to be the foundation of the flavor profile.
  • Make sure you keep the heat on the low side when you add the half and half and cheese since dairy is not a fan of high heat

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