Heaven In A Bowl - Cheddar Cheese Ale Soup
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Family Tested & Approved
garlic cloves, minced
celery rib, finely chopped
onion, finely chopped
jalapeno, ribbed, seeded, and chopped
favorite bottle brown or pale ale
12 oz. thick cut bacon, diced
sharp cheddar cheese, coarsely shredded
In a large saucepan or dutch oven, cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, about 8 minutes.
Using a slotted spoon, transfer the bacon to drain on a paper towel. Crumble any overly large pieces between your fingers, or chop quickly with a knife.
Add the celery, onion, jalapeno, garlic and thyme to the rendered fat in the saucepan.
Cook over moderate heat, scraping up any brown bits from the bottom of the pan, stirring often, until vegetables soften, about 8 minutes.
Add half of the beer and cook until reduced by half, 5 minutes.
Add 2 1/4 cups of chicken broth and return to a simmer.
In a small skillet, melt the butter.
Whisk in the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
Whisk the roux into the soup until combined, and bring to a simmer. Cook until thickened, about 8 minutes.
Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
Stir in the bacon and season with salt and pepper. Serve immediately.