That’s right, three of the best things in life all in one deliciously creamy soup. Beer, bacon and cheese. Indivually amazing things… combined to form the daddy of all soups. Hailing from Germany, of course, this dish is over-indulgent and will warm even the coldest of hearts.
It’s rich and full on, so go steady with portion sizes! Whilst making this recipe I accidentally ate more than I should have (it needed to be tested obviously!) resulting in me not being able to eat much else for the rest of the day.
If you’re a bit of an ale lover and want a deeper beery taste then I’d suggest using a darker ale. I went with a lighter one which, for my tastes, worked brilliantly. The cheese and bacon are the initial stars of the show followed by a nice warming aftertaste of beer. What’s not to love?
This was my weekend treat to reward myself for all the healthy eating I did during the Monday to Friday, 9 to 5 bullshit. So if you too deserve a treat, get souping!
Serves 4 – 6
- 150g butter
- Large carrot, diced
- Large onion, diced
- 2 cloves garlic crushed slightly
- 40g plain flour
- 250ml whole milk
- 250ml double cream
- 450ml ale
- 2 tbsp Dijon mustard
- 320g mature cheddar cheese
- 4 rashers of smoke back bacon, diced
- 3 rashers of smoked streaky for serving between 6 bowls (optional, but you’d be stupid not to!)
- Salt & pepper
- Fry the back bacon until slightly crispy, set aside.
- Sauté the carrot, onion and garlic on a medium heat in half of the butter. Cook for 5-7 minutes (until softened).
- Remove from pan and put in a blender with about ¾’s of the crisp back bacon. Blend to a pulp.
- In a large saucepan melt the remaining butter on a low heat, stir in the flour and cook for 3-4 minutes until golden.
- Whilst the flour is cooking off, mix the cream and milk together. Slowly pour the milk and cream into the saucepan, a bit at a time, whilst whisking constantly.
- Once all the milk and cream has been added it should be a nice thick white sauce. Add the carrot, onion and bacon mix and stir.
- Turn the heat up to medium, add the mustard and slowly whisk in the beer. Bring to a boil. The soup will foam up a lot to start with but don’t worry, it’ll die down.
- Bring back down to a simmer, and throw in the cheese a handful at a time. Add the remaining bacon.
- Grill the strips of streaky bacon for a few minutes on each side until nice and crisp. Once cooked lay them on some kitchen roll to drain excess fat.
- Serve your beautiful soup into bowls topped with streaky bacon stips and a few chives.
- Sit down, eat until you can’t move and thank Germany for an insanely tasty meal.