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Apple, Cheese, and Beer Soup
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Ingredients:
1/2 lb Bacon
1/4 Cup Unsalted Butter
1 Medium White Onion, chopped
1 Granny Smith Apple, chopped
1 Large Carrot or 10 Baby Carrots, chopped
2 Celery Stalks, chopped
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Mustard Powder
1/4 Tsp Smoked Paprika
1/4 Tsp Cayenne Powder
3 Garlic Cloves, minced
1/4 Cup Flour
1 Cup Chicken Stock
1 1/4 Cups Oktoberfest Beer, any brand
2 Cups Milk
8 oz Cheddar Cheese, shredded
8 oz Gouda Cheese, shredded
Parmesan Cheese, shredded, for topping
Green Onions, chopped, for topping
Directions:
Chop the bacon, onion, apple, carrot, celery, and green onion. Set aside.
In a Dutch oven or large pot, cook the bacon over medium-high heat until crisp. Remove the bacon and set aside but leave the drippings in the pan.
Add the butter to the pan and melt. Add the onion, apple, carrot, celery, salt, and pepper, and sauté until softened, about 5 minutes.
Add the mustard powder, smoked paprika, cayenne powder, and garlic. Stir to combine and cook for another 5 minutes.
Add the flour and stir to combine. Reduce the heat to low and stir in the chicken stock, beer, and milk. Increase the heat to medium high and heat through.
Use an immersion blender to blend and remove most of the large pieces. You want smaller pieces of apple/vegetable in the soup, but you don’t want to puree all ingredients.
Add the cheddar and gouda cheese and stir until melted and smooth.
Ladle into bowls, garnish with the cooked bacon, chopped green onion, and shredded parmesan cheese. Serve warm.
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Chop the bacon, onion, apple, carrot, celery, and green onion. Set aside.
In a Dutch oven or large pot, cook the bacon over medium-high heat until crisp. Remove the bacon and set aside but leave the drippings in the pan.
Add the butter to the pan and melt. Add the onion, apple, carrot, celery, salt, and pepper, and sauté until softened, about 5 minutes.
Add the mustard powder, smoked paprika, cayenne powder, and garlic. Stir to combine and cook for another 5 minutes.
Add the flour and stir to combine. Reduce the heat to low and stir in the chicken stock, beer, and milk. Increase the heat to medium high and heat through.
Use an immersion blender to blend and remove most of the large pieces. You want smaller pieces of apple/vegetable in the soup, but you don’t want to puree all ingredients.
Add the cheddar and gouda cheese and stir until melted and smooth.
Ladle into bowls, garnish with the cooked bacon, chopped green onion, and shredded parmesan cheese. Serve warm.
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