“My daughter Anna was tricked by a silver-tongued bard.”
For this recipe, use pre-shredded cheddar cheese from the supermarket — it’s packaged with cornstarch to facilitate melting. If you prefer to buy block cheese and shred it yourself, just add 2 teaspoons of cornstarch and toss well.
- 22 oz. bottle of craft beer
- 6 oz. bacon (about 4 slices)
- 8-12 garlic cloves (1 bulb), peeled and halved
- 3 medium carrots, scrubbed and chopped (about 3/4 cup)
- 2 serrano chile peppers, minced
- 1 cup chicken broth
- 1 cup milk
- 12 oz. sharp cheddar cheese, shredded
- Minced chives
- Frozen or homemade french fries
Open the 22 oz. bottle of beer and measure out 1 cup. Set aside. Pour the remaining beer into a glass and enjoy it while making the soup.
In a saucepan, fry bacon until crispy. Remove bacon from pan and set aside. Add garlic, carrots, and peppers, and sauté in the bacon fat, stirring occasionally, until carrots begin to brown, about 10 minutes.
Slowly stir in broth, milk, and the reserved 1 cup of beer. Bring to a simmer over medium-low heat. Continue simmering for 15 minutes, being careful not to boil.
Whisk in shredded cheese, a handful at a time. Serve over french fries and top with chives and crumbled bacon.
Makes 4 servings. Per serving (does not include french fries): 561 calories, 43.9 g. fat, 21.6 g. saturated fat, 1.8 g. poly. fat, 7.2 g. mono. fat, 113.7 mg. cholesterol, 885.9 mg. sodium, 249.5 mg. potassium, 10.4 g. carbohydrates, 0.8 g. fiber, 26.5 g. protein, vitamin A 45%, vitamin C 5%, calcium 70%, iron 2%