Cheddar Ale Soup With Pumpernickel Toast From 'Stewed'

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.