----- Original Message -----
From: Grant Killey
To: gerry leary
Sent: Sunday, December 12, 2010 11:29 AM
Subject: Bacon Cracker Beer Cheese Soup with Asiago
Untried idea based on my normal beer cheese soup after our phone
conversation so beware!
Ingredients:
½ cup butter
1 finely chopped medium yellow onion
1-1/2 tsp minced or crushed garlic
½ cup coarsely grated carrot (using a little extra is better than not
enough)
½ cup finely chopped celery (more is better than less)
1 cup all-purpose flour
2 cups non MSG chicken broth
1 can beer of choice
7 oz shredded cheddar cheese
4 oz shredded Swiss cheese
3 oz shredded Asiago cheese
2 cups half-and-half
½ tsp salt
½ tsp dry mustard
1/2 to 1 tsp Worcestershire sauce
2-3 strips bacon, crisp, drained and crumbled.
Directions:
To get the best chopped celery, first remove the strings or threads from
the ribs. Then quarter long ways. Cut or chop crosswise as finely as possible.
Finally, random chop on a cutting board.
For the carrot, use a course shredder and hold the carrots at 90 degrees
or a fine shredder and hold the carrot parallel. A clove of garlic, crushed
under the flat of a chef’s knife works nicely. Refrigerate the onion first to
make it firmer and easier to finely chop.
Melt butter in stockpot over medium heat. Add onion, carrot, celery,
garlic, Sautee until all are completely softened. Sift in flour and cook about
5min stirring continuously. Add chicken broth and beer. Heat to boil while
stirring. Slowly add in cheese while stirring until just starting to boil and a
smooth texture. Add half-and-half, salt, mustard bacon and Worcestershire.
Reduce heat to low and cook until thickened.
Serve in bread bowls garnish with centers from bowls around the bowl and
additional shredded cheddar, paprika and cilantro on top
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