Green Bay Beer and Cheese Soup
Makes 10 to 12 servings
¼ cup (½ stick) butter 1 pound smoky bacon, chopped 1 large carrot, diced 3 ribs celery, diced 1 large yellow onion, diced 5 large cloves garlic, chopped ¾ cup flour 6 cups chicken stock 4 cups Maple Bock beer (a Hinterland brew) or any bock beer 2 cups heavy whipping cream or whole milk 1 tablespoon soy sauce 2 tablespoons original Tabasco sauce 1 tablespoon Worcestershire sauce 1 pound smoked Gouda, shredded 2 tablespoons ground turmeric 1 bunch green onions ( green tops only), sliced
Place butter and bacon in large pot (at least 5-quart size) over medium-high heat; cook until slightly browned, about 25 min utes. Add carrot, celery, onion and garlic; cook until onions become translucent, about 10 minutes. Add flour to mixture; cook and stir until well combined and mixture is golden brown.
Add chicken stock, beer and cream or milk. Bring to a boil. Reduce heat to a gentle simmer; add soy sauce, Tabasco sauce and Worcestershire sauce.
Set heat on low and slowly add Gouda; whisk in 3 to 4 batches of cheese until each batch is fully melted. Do not allow mixture to boil.
Remove soup from heat once cheese is fully combined. In true spirit of the Green Bay Packers, add turmeric to turn the soup a golden color, and garnish with green onions.
