4 slices bacon crisp cut into 1/4-inch pieces, fried
3 tablespoons balsamic vinegar
4 ounces cheese blue crumbled
1 carrots finely chopped
1 rib celery finely chopped
8 ounces cheddar extra-sharp grated
1 cup cherry tomatoes halved
3 cups chicken stock see plus more if needed
4 slices bacon crisp cooked for topping
2 teaspoons dijon mustard
0.3 cup flour all-purpose
2 tablespoons chives fresh chopped for topping
2 cloves garlic finely chopped
0.5 teaspoon ground cumin
1 Dash hot sauce
1 teaspoon kosher salt
6 servings kosher salt and freshly cracked pepper black
12 ounce light-bodied beer
3 tablespoons olive oil
1 onion finely chopped
1 cup pecan halves
6 servings freshly cracked pepper black
2 large russet potatoes peeled chopped
6 servings salt and pepper black freshly ground
1 small shallots minced
0.5 teaspoon paprika smoked
6 servings cup heavy whipping cream sour for topping
1 pinch sugar
2 tablespoons butter unsalted
4 tablespoons butter unsalted
1 cup milk whole
1 Dash worcestershire sauce
Equipment
bowl
frying pan
sauce pan
whisk
immersion blender
Directions
Watch how to make this recipe.
Melt the butter in a large saucepan over medium heat.
Add the garlic, carrots, celery and onions, and cook until the vegetables begin to soften, about 4 minutes.
Sprinkle the flour into the saucepan to toast the flour, stirring constantly, about 2 minutes.
Sprinkle with salt and pepper. Gradually whisk in the stock, and then the milk and beer. Stir in the potatoes and bring the soup to a boil. Reduce the heat and simmer the soup until the potatoes are tender, 20 to 30 minutes.
Remove the saucepan from the heat and, using an immersion blender, puree the soup until smooth. Return the soup to low heat.
Add 1 cup of the Cheddar, a handful at a time, stirring until melted and smooth after each addition.
Add additional chicken stock if necessary to adjust the consistency.
Sprinkle with hot sauce, Worcestershire, salt and pepper. Divide the soup among bowls and top with the remaining Cheddar, sour cream, bacon and chives.
Serve with Gina's Spinach Salad with Spiced Pecans.
For the pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes.
Transfer them to a plate to cool.
Whisk together the balsamic vinegar, Dijon mustard and shallots in a small bowl.
Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, salt and pepper.
Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans.
