Photo: Bread Bacon and Beer Soup Recipe
Ingredients
- 2 slices bacon
- 1 large onion, diced
- 2 tablespoons butter
- 2 tablespoons fresh thyme leaves, plus 4 more sprigs for garnish
- 1 (12-ounce) bottle pilsner beer
- 1 quart chicken stock
- 3 slices rye bread, torn
- Salt and white pepper
- 1 cup grated white Cheddar (about 4 ounces)
Directions
Fry bacon until crisp, remove and reserve. In a medium saucepan over medium-high heat, sweat the onion, butter, and thyme leaves until tender, about 8 minutes. Add beer, stock, and bread. Simmer 10 minutes. Puree with an immersion blender. Season with salt and pepper. Garnish with cheese, bacon and fresh thyme sprigs.
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By tsutton30_12400509
Poughkeepsie, 72
on December 03, 2009
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This soup is amazing! It's my new favorite soup! I think with any recipe, the quality of ingredients is important its final taste. I used a sweet onion and Blue Moon beer. It was absolutely delicious. The taste was smooth with no bitterness at all as some others have noted. The flavor of the bacon, butter, thyme, onion was sweet and rich. The beer and chicken broth added another layer of flavor. Everything meshed together especially when I added the white cheddar, for which I used New York sharp white cheddar. I like bacon, but I don't like a lot of bacon. I think two pieces is perfect for the batch so each bowl can have a little garnish. I followed the recipe exactly without increasing or decreasing any amounts and it worked perfectly. The only things I changed were the type of onion ( I didn't see the show so I don't know what kind was used and the type of beer. Fantastic!
By kesarpista
Newton, MA
on February 02, 2009
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this is the first recipe on FN that i haven't liked. my husband would have given this 1 star. i used rye bread & an IPA beer, although i did have pilsner handy. the rye bread was too bitter, as others have said. i would use another bread, another beer, multiply the bacon & cheese ... but then that would be another recipe.
By wildolive
Carmichael, CA
on January 06, 2009
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We love this soup! When I first made it, it was a bit bitter and very tangy, probably due to the rye bread. However, we expected this. But here is the secret to making it great:
1 Use a darker, sweeter beer (pipeline ale, 2% fat tire, etc
2 Use 3x the bacon, and add it all into the soup before you
serve it. The bacon balances out the tanginess.
3 Let it sit for a day or two in the frige.
After our first tasting, I thought that if it sits in the frige for a day or two, it would either get more intensely bitter OR it would mellow out. Guess what? It mellowed out nicely! Everyone loves it!
Recommendation: try it again this way!
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