Wheat Beer Soup with Cheese Croutons
Beer soups are popular in Germany and eastern France. This great one has an impossible depth of flavor for such a short cooking time.
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Ingredients
- 2 cups 1-inch bread cubes (see Note)
- 3 tablespoons unsalted butter, melted
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1 quart chicken stock
- 4 cloves
- 1 cup very thinly sliced parsnip rounds
- 1 cup very thinly sliced carrot rounds
- 1 teaspoon finely minced fresh thyme leaves
- 2 ounces smoky slab bacon, cut into fat matchsticks
- 2 heaping tablespoons finely minced shallots
- 1/4 cup all-purpose flour
- 1/4 cup wheat beer (a light beer may be substituted)
- finely minced fresh parsley for garnish
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