Bread Bacon and Beer Soup

Source: Dave Leiberman

2 slices bacon
1 large onion, diced
2 tablespoons butter
2 tablespoons fresh thyme leaves, plus 4 more sprigs for garnish
1 (12-ounce) bottle pilsner beer
1 quart chicken stock
3 slices rye bread, torn
Salt and white pepper
1 cup grated white Cheddar (about 4 ounces)
Fry bacon until crisp, remove and reserve. In a medium saucepan over medium-high heat, sweat the onion, butter, and thyme leaves until tender, about 8 minutes. Add beer, stock, and bread. Simmer 10 minutes. Puree with an immersion blender. Season with salt and pepper. Garnish with cheese, bacon and fresh thyme sprigs.

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