Cheddar Ale Soup With Pumpernickel Toast From 'Stewed' Recipe

Name: Cheddar Ale Soup With Pumpernickel Toast From 'Stewed'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 4 ounces bacon, cut into 1-inch chunks; 1/2 cup parsnips, scrubbed, 1/4-inch dice; 1/2 cup turnips, scrubbed, 1/4-inch dice; 1/2 cup carrots, scrubbed, 1/4-inch dice; 1 bay leaf; 1 teaspoon chopped fresh thyme; 1 teaspoon fresh ginger, peeled and minced; Pinch allspice; 1/4 vanilla bean; 1 cup Spanish onions, finely diced; 1/2 cup celery, 1/4-inch dice; 2 tablespoons apple cider vinegar; 3 cups okay ale; 1 quart beef stock or chicken stock; Kosher salt and fresh cracked pepper; 1 tablespoon unsalted butter; 2 tablespoons whole grain mustard; 4 to 6 slices rye bread (preferably stale); 3 cups good and sharp cheddar cheese, finely grated

Servings: persons

1 tablespoon olive oil
4 ounces bacon, cut into 1-inch chunks
1/2 cup parsnips, scrubbed, 1/4-inch dice
1/2 cup turnips, scrubbed, 1/4-inch dice
1/2 cup carrots, scrubbed, 1/4-inch dice
1 bay leaf
1 teaspoon chopped fresh thyme
1 teaspoon fresh ginger, peeled and minced
Pinch allspice
1/4 vanilla bean
1 cup Spanish onions, finely diced
1/2 cup celery, 1/4-inch dice
2 tablespoons apple cider vinegar
3 cups okay ale
1 quart beef stock or chicken stock
Kosher salt and fresh cracked pepper
1 tablespoon unsalted butter
2 tablespoons whole grain mustard
4 to 6 slices rye bread (preferably stale)
3 cups good and sharp cheddar cheese, finely grated

1
In a large saucepan, preheat the olive oil over medium-low heat. Add the bacon to the pan, and saute for 1 to 2 minutes, until some of the grease has rendered. Place all of the root veggies in the pan, and saute for 5 to 10 minutes, or until they are beginning to brown.
2
Add the bay leaf, thyme, ginger, allspice, vanilla bean, onions, and celery. Saute this mixture for 5 minutes or until the onions begin to brown. Add the vinegar and the ale, bring the liquid to a boil, and then add the beef or chicken stock.
3
Return the liquid to a boil, and then season with some salt and pepper. Decrease the heat to the lowest possible setting, and allow the soup to simmer for 20 minutes, or until the root vegetables are softened to your liking. Remove from the heat, fish out the bay leaf, and swirl in the butter.
4
Preheat the oven's broiler. Ladle the soup into heat proof bowls or crocks. Smear the grain mustard over the bread slices, and then arrange on top of the soup. Top each slice of bread with a portion of the cheese. Place the crocks o' soup under the broiler until the cheese is bubbly and brown. Serve immediately.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 tablespoon olive oil, 4 ounces bacon, cut into 1-inch chunks, 1/2 cup parsnips, scrubbed, 1/4-inch dice, 1/2 cup turnips, scrubbed, 1/4-inch dice, and more.

Yes, Cheddar Ale Soup With Pumpernickel Toast From 'Stewed' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Ale Soup With Pumpernickel Toast From 'Stewed'

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