Bread Bacon and Beer Soup
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 253
- Total Fat
- 16
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 41
- Sodium
- 650
- Total: 23 min
- Prep: 5 min
- Cook: 18 min
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.