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Pot o' Gold Soup with Lucky Croutons

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Prep Time 10 minutes
Cook Time 30 minutes
Croutons 40 minutes
Servings 4

Ingredients
  

  • 1/2 large sweet onion chopped
  • 3 stalks celery chopped
  • 1/2 each red, yellow and green bell pepper, chopped
  • 2 cloves garlic minced
  • 2 T butter
  • 1/4 cup AP flour
  • 1 12 oz bottle beer or ale
  • 2 cups chicken or vegetable broth
  • 1/2 cup heavy cream
  • 1 tsp Dijon mustard
  • 1 T Worcestershire sauce
  • 2 cups 8oz, grated smoked Gouda or Cheddar cheese

Lucky Croutons

  • 10 Brussels sprouts
  • 6-7 strips maple bacon

Instructions
 

  • Cook onion, celery and peppers in butter for 10 minutes over medium heat, stirring occasionally, until soft. Add garlic and cook one minute.
  • Add flour and cook and stir one minute. Add broth, beer, mustard, Worcestershire and cream. Stir and cook for a few minutes.
  • Add cheese, lower heat and cover. Let soup simmer 10-20 minutes to let cheese melt into the liquid. Taste and season with salt and pepper if desired. 4 servings

Lucky Croutons

  • Cut off stem ends of brussels sprouts and halve.
  • Wrap each half in 1/3 strip of bacon stretching to fit and place seam side down on a foil lined baking sheet that has been sprayed with cooking spray.
  • Bake at 400 for 30-40 minutes. Increase oven to 425 for a few minutes at the end if necessary to get the bacon cooked, watching carefully. Skewer sprouts on mini picks to serve with soup. Makes 20 “croutons”

Notes

You can tuck in some plain sprout halves in between the bacon ones, they will cook perfectly in the rendered bacon fat of the wrapped sprouts.