OnTap Magazine

INGREDIENTS 200g back bacon 1 onion, finely chopped 1 chilli of your choosing, chopped 2 sticks celery 3 cloves garlic, chopped 50g butter ¼ cup flour 330ml malt-forward beer 2 cups stock 1 cup cream 200g mature cheddar, grated 100g parmesan, grated Salt and pepper BEER MEETS FOOD BEER AND CHEESE SOUP Lucy Corne Chop the bacon into smallish pieces and cook until crispy (either in a frying pan or in the air fryer). Place on some kitchen towel to drain the fat. Set aside. In a stock pot or large saucepan, cook the onion, chilli and celery over medium-high heat – you can either use the bacon fat for cooking, or add a glug of olive oil to the pan. Cook for 2-3 minutes (until the onion starts to turn translucent), then add the garlic. Give it a quick stir and add the butter. Once the butter has melted, add the flour and stir, coating everything and allowing the flour and butter to mix together. Add the beer and cook for 5 minutes, stirring the whole time. You should see the soup start to thicken. Add the stock and then turn down the heat, leaving the soup to simmer for 10-15 minutes. You can then pour in the cream, stirring constantly for 3-5 minutes. Add the grated cheese a handful at a time, stirring between handfuls. Fold in about half of the bacon. Season to your liking with salt and pepper and pour into bowls, sprinkling the rest of the bacon on top. You can also garnish with a couple of celery leaves if you’re trying to convince yourself there’s something healthy about this dish. There isn’t, but it tastes great and is a wonderful bowl of winter comfort food. Serve with warm mosbolletjies and a pint of cellar-temperature ale (around 12°C). METHOD BEER & CHEESE SOUP WITH MOSBOLLETJIES 42 | Winter 2022 | ontapmag.co.za