Perhaps you’ve cracked open a beer while cooking. But how often has the brew made its way into your food? Because it should. Water, sugar, hops, spices and some bubblesâ€â€there’s some culinary alchemy in every bottle.
Think about it. Slow roast a chicken sitting atop a half-full can of beer and the result is flavorful, juicy meat under crackling crispy skin. Or a beer marinade. The acids and enzymes in the beer tenderize a steak while the sugars provide a flavorful touch of sweetness. And whether you’re sautéing, roasting or grilling, just basting meat with your favorite cerveza results in deeper layers of flavor and a caramelized finish.
The best part? If you trust your taste buds, you really can’t screw it up. Think of beer like a seasoning and pair it accordinglyâ€â€If you like it with your meal, think about using it in your meal. Here’s a simple 15-minute winter soup recipe to get your started.
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Bacon and Cheese Beer Soup
Ingredients
8 pieces of thick-sliced bacon
1 medium onion
1 tb. butter
2/3 cup all-purpose flour
1 tsp. dry mustard
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
4 cups milk
12 oz. bottle of India Pale Ale like Sierra Nevada, Dogfish Head or 21st Amendment
10.5 oz. can of condensed chicken broth
3 cups of shredded sharp cheddar
How-To
1
Fry bacon, let cool and crumble into pieces.
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2
In a large saucepan over medium heat, melt butter and saute the onion until translucent.
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3
Add in the flour, mustard, paprika and cayenne pepper. Then slowly stir in the beer, broth and milk.
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4
Reduce the heat to medium-low, stir in the cheese (one cup at a time) until it becomes smooth and then add in half the bacon.
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5
To serve, top with the reserved bacon.
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