I was exploring Pinterest once again and came across this delicious recipe! I’ve never had soup in a bread bowl before. Defiantly something I needed to try out. The original recipe included jalapeños and some other spicy ingredients so I took those out. But I think the bacon and onion was just enough flavoring for me. Change it up as much as you’d like. I’d love to hear what you think of it!
PREP TIME: 15 minutes | COOK TIME: 1 hour | SERVINGS: 2-4
- 4 tablespoons unsalted butter
- 1/2 cup celery, chopped
- 1/3 cup carrots, finely chopped
- 1 cup white onion, chopped
- 1 tablespoon garlic, chopped
- 1/4 cup all purpose flour
- 1 cup chicken stock
- 1/2 cup milk
- 1/2 cup half and half
- 2 1/2 cups of white cheddar cheese, shredded
- salt and pepper to tast
- 2 (large) or 4 (small) bread bowls
- chives and copped bacon, garnish
- small handful fresh thyme sprigs
- In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeño. Cook until veggies become very tender, about 20 minutes.
- Add flour, and let it cook for a few minutes. Stir continuously to avoid browning. The consistency of the veggies and flour together should feel similar to a vegetable “paste” as you stir it.
- Slowly add the bottle of beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme.
- Simmer for 30 minutes.
- Add milk and half and half, stir to blend everything together, then bring to a quick boil. Immediately turn back down to a simmer, and allow it to simmer for another ten minutes.
- Whisk in cheese, and check to be sure consistency is to your liking. Add more stock if it seems too thick.
- Strain entire contents into another large pot, and add salt and pepper to taste.
- Serve in a bread bowls, garnish as you please, and enjoy!
I look forward to finding new recipes to try so if you have one, comment below 🙂