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Cheddar Ale Soup With Pumpernickel Toast From 'Stewed'

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Cheddar Ale Soup With Pumpernickel Toast From 'Stewed'

Ingredients

  • 1 tablespoon olive oil
  • 4 ounces bacon, cut into 1-inch chunks
  • 1/2 cup parsnips, scrubbed, 1/4-inch dice
  • 1/2 cup turnips, scrubbed, 1/4-inch dice
  • 1/2 cup carrots, scrubbed, 1/4-inch dice
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon fresh ginger, peeled and minced
  • pinch allspice
  • 1/4 vanilla bean
  • 1 cup spanish onions, finely diced
  • 1/2 cup celery, 1/4-inch dice
  • 2 tablespoons apple cider vinegar
  • 3 cups okay ale
  • 1 quart beef stock or chicken stock
  • kosher salt and fresh cracked pepper
  • 1 tablespoon unsalted butter
  • 2 tablespoons whole grain mustard
  • 4 to 6 slices rye bread (preferably stale)
  • 3 cups good and sharp cheddar cheese, finely grated
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