Vermont Cheddar Cheese and BeerSoup
"This is a favorite family recipe adapted from the Bakery Lane Soup Bowl cookbook. Every holiday, my mother has a vat of this in her fridge, which makes for easy lunches. The original recipe calls for bacon or pancetta, so if you wish to do that, render the fat from 4 oz of your pork product of choice, transfer crisped pork to a plate, then sweat the vegetables in the rendered pork fat. When serving, sprinkle crisped pork over soup bowls...."
INGREDIENTS
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1/4 cup olive oil
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2 to 3 cups diced onions, from 2 to 3 onion
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1 to 2 cups diced celery, from 4 to 5 stalks
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2 cups diced carrots, from 4 to 5 carrots
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2 cups diced red bell pepper, from 1 to 2 peppers
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2 cups diced, peeled red potato, from 4 to 5
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2 teaspoons kosher salt, plus more to taste
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3 tablespoons Dijon mustard
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a few sprigs of thyme
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6 cups water, vegetable stock or chicken stock, homemade is best
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12 ounces beer
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3.5 cups milk, 2% or whole
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4 cups grated cheddar cheese, about 1 lb.
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2/3 cup flour
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dashes Worcestershire
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dashes hot sauce
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fresh cracked pepper to taste
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bread for serving
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