Smoky Chipotle Beer Cheese Soup

INGREDIENTS

Croutons

• Sourdough bread cut into 1/2-inch pieces
• 1/4 cup Acala Farms Pure Cottonseed Oil

• 1/4 cup uncooked applewood smoke bacon, diced
• 1/2 yellow onion, diced
• 1/2 cup green pepper, diced
• 5 Tbsp butter
• 6 Tbsp flour
• 4 cups chicken stock
• 11 oz light beer
• 1 cup heavy cream
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 tsp mustard powder
• 3/4 cup (6 oz) cheddar cheese, grated
• 1/4 cup parmesan cheese
• 1 Tbsp Acala Farms Smoky Chipotle Cottonseed Oil

METHOD

1. Preheat oven to 350°F.
2. Toss cubed sourdough bread with Acala Farms Pure Cottonseed Oil. Spread evenly on a cookie sheet and bake for 12-15 minutes, or until golden brown. 
3. Combine beer, chicken stock and heavy cream in a sauce pot and bring to a simmer. Remove from heat and set aside.
4. Melt butter in a large sauce pot and add bacon, onion and green pepper. Sauté until bacon is cooked and onion and pepper are tender.
5. Add flour and mustard powder, stir to form a paste.
6. Add the broth mixture one cup at a time, stirring to a smooth consistency before adding more.
7. Add bay leaf and season with salt and pepper. Simmer over low heat for 5 minutes.
8. Whisk in cheddar and parmesan cheeses until melted. Simmer over low heat for an additional 30 minutes.
9. Serve with a drizzle of Acala Farms Smoky Chipotle Cottonseed Oil and top with croutons.