Follow these steps for perfect results
bacon
fried
onion
diced
butter
unsalted
fresh thyme leaves
fresh
thyme sprigs
fresh
pilsner beer
bottle
chicken stock
low sodium
rye bread
torn
Salt
to taste
White pepper
to taste
grated white Cheddar
grated
Fry bacon until crisp. Remove and reserve the bacon.
Dice the onion.
In a medium saucepan over medium-high heat, sweat the diced onion, butter, and thyme leaves until tender, about 8 minutes.
Add pilsner beer, chicken stock, and torn rye bread.
Simmer for 10 minutes.
Puree the soup using an immersion blender until smooth.
Season with salt and white pepper to taste.
Grate white Cheddar cheese.
Crumble the reserved bacon.
Garnish the soup with grated cheese, crumbled bacon, and fresh thyme sprigs before serving.
Expert advice for the best results
Use a high-quality chicken stock for the best flavor.
Don't overcook the bacon, as it will become bitter.
Adjust the amount of cheese to your liking.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated.
Serve in a bowl, garnished with cheese, bacon and fresh thyme.
Serve with a side of crusty bread.
Pair with a green salad.
Complements the savory flavors
Discover the story behind this recipe
A modern take on traditional beer and bread soups
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