Cheddar Ale Soup with Pumpernickel Toast from Stewed

Ingredients

• 1 tablespoon olive oil
• 4 ounces bacon, cut into 1-inch chunks
• 1/2 cup parsnips, scrubbed, 1/4-inch dice
• 1/2 cup turnips, scrubbed, 1/4-inch dice
• 1/2 cup carrots, scrubbed, 1/4-inch dice
• 1 bay leaf
• 1 teaspoon chopped fresh thyme
• 1 teaspoon fresh ginger, peeled and minced
• Pinch allspice
• 1/4 vanilla bean
• 1 cup Spanish onions, finely diced
• 1/2 cup celery, 1/4-inch dice
• 2 tablespoons apple cider vinegar
• 3 cups okay ale
• 1 quart beef stock or chicken stock
• Kosher salt and fresh cracked pepper
• 1 tablespoon unsalted butter
• 2 tablespoons whole grain mustard
• 4 to 6 slices rye bread (preferably stale)
• 3 cups good and sharp cheddar cheese, finely grated

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