The Chemistry of the Kitchen

Welcome!

Today is soup day!  We have decided to cook soup once a week because it is fun to make!  It's pretty hard to mess up soup because you can add what you feel like and substitude ingredients as you see fit!  You are forever the chemist of the kitchen!!

Up here on the boarder of Minnesota and Wisconsin, we've had a very mild winter.  But tonight we had a nice, fluffy snow fall which was perfect for a steaming hot cup of BEER CHEESE SOUP!  We prepared the soup and grabbed a beer to watch the Chicago Bulls kick the Wizards butt for a record of 10-2!  This was a great alternative to making fried foods for the game.  It was easy and could be made ahead of time.  Next time you are sitting down to watch the game with your sports fan, consider making soup instead of frying up cheese curds and hot dogs!  Your body will thank you later!!

Cheddar Ale Soup
Total Time: 90 Minutes
Serves: 4

6 thick-cut bacon slices, cut into 1/2 to 1-inch pieces
2 tablespoons unsalted butter
2 carrots, peeled and diced
2 large potatoes, peeled and diced
3 garlic cloves, minced
1/3 cup all-purpose flour
1 cup pale ale
1 tablespoon Worchestire sauce
2 cups milk
2 cups low-sodium chicken broth
1 1/4 lbs sharp cheddar cheese, shredded
Salt and Pepper to taste (We ALWAYS use "Country Kitchen Season Salt")
Popcorn for topping

Set a dutch oven over medium heat and add the bacon.  Cook until crisp.  Transfer to a paper towel-lined plate, cool and break into small pieces for topping.  Drain all but 2 tablespoons of the bacon fat in the pot. 

Add the butter and give it a minute to melt.  Mix in the carrots and potatoes.  Cover the pan and cook, stirring occasionally, for about 15 minutes, or until the vegetables have softened.  Add the garlic, cooking just until fragrant, about 1 minute.  Sprinkle flour over the veggies and cook for 2 minutes, stirring frequently (you're just trying to get the dry flour flavor cooked off).  Add the beer and continue cooking, stirring constantly, until the mixture forms a thick paste, about 2 minutes.  Mix in Worchestire sauce, milk and chicken broth until smooth.  Increase the heat to medium-high and let the soup come to a simmer.  Simmer for 20 minutes. 

Set the pan over medium-low heat and, STIRRING CONSTANTLY, add the cheese a little at a time.  Be careful not to allow the soup to boil.  Continue until you've added all of the cheese and the soup is smooth.  Season to taste with your favorite salt and pepper (Country Kitchen Season Salt here!!)

Serve with bacon and popcorn on top. 

Enjoy!! <3