With the cold front sweeping across the country yesterday, I had an intense craving for some warm and tummy-warming comfort food. And what can be more comforting than a bowl of steaming hot soup? Even better if you can combine a few favourites like Boston Breweries beer, cheese and bacon! Oh yes, soup is on!
2 red peppers, cored and cut into strips and roasted in the oven (about 30 min on 180C)
15 ml butter
1 onion, peeled and chopped
4 large potatoes, peeled and cubed
3 cups chicken stock
125g diced bacon
2 cups grated cheddar cheese
Salt and white pepper to taste
250 ml Boston Breweries Whale Ale
Melt butter over medium heat and fry onions until translucent.
Add chicken stock and potatoes, add seasoning (be careful not to add too much salt – the cheese, bacon and stock is quite salty already) and simmer on medium heat until potatoes are soft.
In the meantime, fry bacon until crispy and keep aside.
Add roasted peppers to potato base, and liquidize – it will be a thick mixture by now. Slowly add Whale Ale while stirring continuously, changing to low heat. Stir in grated cheese and leave to simmer for about 5 minutes, or until cheese melted.
Serve topped with bacon bits and some crusty bread.
Apologies, not the best photos!