Hot Wing Soup

Printed from Jenn's Food Journey, slightly adapted from Chris at Nibble Me This

6 Tablespoons unsalted butter
5 cups Italian bread cubes, no crust
1/2 cup finely diced carrot
1/4 cup finely diced celery
1/2 Tablespoon paprika
4 cups chicken broth
12 oz beer (Chris used dark beer, I used a light beer)
2 Tablespoons hot sauce (I used Frank's - but be careful, this adds a lot of heat to the soup)
1/4 cup crumbled goat cheese (because I'm not a huge fan of blue cheese)
**Garnish: chicken wing meat, celery leaves, goat cheese or blue cheese crumbles


Preheat a heavy bottom stock pan or Dutch oven over medium high heat. Add 3 Tablespoons of butter. Once butter is bubbling hot, add the bread cubes and quickly toss to coat evenly. Season with a bit of salt and pepper and cook until golden brown on all sides, about 5-7 minutes. Remove from pan.

Reduce heat to medium and add remaining 3 tablespoons of butter to the now empty pot. Saute the celery and carrot until tender, about 8 minutes. Season with salt and pepper. Add the chicken broth, beer, paprika, hot sauce, goat cheese and the croutons you just made. Bring to a simmer and cook until the bread begins to bread apart - about 5-6 minutes. Use an immersion blender to blend to a smooth consistency. Bring soup back to a simmer for 3 more minutes, season with salt and pepper to taste and serve. Garnish with chicken wing meat, more goat cheese, and celery leaves if desired. Enjoy!