Skip to main content

Minneapolis Farmers Market Recipes

Deconstructed BLT with Beer Cheese Soup

By Jack Riebel, Executive Chef, Butcher and the Boar

deconstructed blt

Deconstructed BLT:
8 slices bacon
1 cup bread, diced
1 pound Heirloom tomatoes, blanched and cut into large pieces
2 tablespoons maple syrup, divided
2 tablespoons red wine vinegar, divided
1 tablespoon olive oil
1 sprig fresh basil
1 green onion, sliced thin
1 jalapeno, sliced thin

Beer Cheese Soup:
2 tablespoons garlic, chopped
1 ½ cups onion, chopped
1 tablespoon olive oil
1 teaspoon salt
48 oz beer
3 cups Gouda cheese, grated
3 cups Havarti, grated


1. Sweat garlic, onion, olive oil and salt over low heat just until sizzling. Add beer and simmer 10 minutes. Pour into blender and blend until smooth. Add cheese and blend until smooth. Pass through strainer; set aside.
2. Meanwhile in a large sauté pan set over medium-high heat, brown bacon until crisp. Remove bacon from pan and place on a paper towel to drain.
3. Reserving the fat in the pan, return pan to heat and add diced bread and cook until crisp but not burned. Add oil if necessary. Season with salt and pepper and reserve.
4. Place tomatoes into a bowl; stir in 1 tablespoon each of maple syrup and vinegar. Season with salt, pepper and olive oil to taste. Tear basil leaves and stir into tomatoes.
5. Place the remaining vinegar and maple syrup into the sauté pan. Return to heat. Add cooked bacon and stir, reducing liquid to syrup. Season liberally with pepper and reserve.
6. Divide tomatoes among 4 bowls. Garnish with bacon croutons, green onions and sliced jalapenos. Pour beer-cheese soup around edges and serve.