Cheddar Cheese Soup

adapted from Kate's Kitchen


Yield:  about 12-one cup servings


1/2 cup diced bacon (about 2-3 ounces)

2 Tbsp chopped parsley 

3 Tbsp olive oil

1 cup chopped carrot

1 cup chopped celery

1 cup chopped onion

3 cups of a mixture of cauliflower and broccoli florets, cut into small bite size pieces

2 cups chicken stock

1 cup beer

3 cups milk

3/4 lb sharp cheddar cheese

1/2 cup butter (1 stick)

1/2 flour 


Brown and drain the bacon.  Set aside to use as a garnish.  


Wipe out the skillet and add the olive oil.  Saute the onion, celery and carrots until softened and the onion is transparent.  Set aside.


In the stock pot melt the butter and add the flour.  Mix thoroughly.  Very gradually add in the cold milk stirring well with each addition.  Continue mixing to assure there are no lumps.  


Add in the sauted vegetables, chicken stock, and beer.  Mix well.  When the mixture is hot, add the cheese.  Stir the cheese until melted.  Add the cauliflower and the broccoli.  Simmer gently until the vegetables are tender.


Serve the soup with bacon crumbles on top.  Or, chop the parsley and sprinkle on top.