Tuesday, June 29, 2010
What a big recipe this one is!
.5 pound Bacon , applewood smoked, 1/2 in. pieces
4 Tablespoons butter
1 cup red onion , small dice
1 cup celery stalks, diced, 3 stalks
1 cup all purpose flour
3 cups chicken stock
4 cups whole milk
1 pound Cheddar cheese , white, grated
1 Tablespoon salt
1 Tablespoon pepper
1 Tablespoon worchester sauce
1 Tablespoon tobasco sauce
1 cup warm beer
1. In a large Soup pot render (don't saute) down the bacon. All you are looking to do here is to liquefy (render) the fat in the bacon, you are not trying to brown (saute) it.
2. Add the Butter and melt.
3. Add the Onion and Celery and sauté until onions to start to get translucent.
4. Add flour and mix to form a roux. Keep stirring until all of the flour has been incorporated. You may need to add in some extra butter. The roux should look like wet sand.
5. Add chicken stock, slowly, while constantly stirring. You are looking for something resembling a gravy at this point. It's going to be very thick. Also remember to keep the stock at room temp or colder. NEVER mix hot roux with hot liquids. One always needs to be hot and the other needs to be cold.
6. Next add milk, again slowly, while constantly stirring. This should significantly lighten up your soup at this point.
7. Add cheese while stirring constantly. If it seems lumpy, let it go a little longer. It will work into a nice velvety texture. If it's too thick, just add some more milk/cream.
8. Now add salt and pepper. Salt should be done conservatively.
9. Add in the Worcestershire, tobasco, and beer.
10. Turn down the heat slightly and let simmer or serve.
That's it! A great garnish for this is some fine julienne red peppers or some crisp bacon pieces. Or take some sourdough and make some croutons.