Heaven In A Bowl - Cheddar Cheese Ale Soup
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- 3 large
- garlic cloves, minced
- celery rib, finely chopped
- 1 small
- onion, finely chopped
- 1/4 c
- all purpose flour
- salt and ground pepper
- 1 Tbsp
- chopped thyme
- 1 large
- jalapeno, ribbed, seeded, and chopped
- 4 Tbsp
- unsalted butter
- 12 oz
- favorite bottle brown or pale ale
- 1 c
- heavy cream
- 1 pkg
- 12 oz. thick cut bacon, diced
- 2 1/4 c
- chicken broth
- 3/4 lb
- sharp cheddar cheese, coarsely shredded
1In a large saucepan or dutch oven, cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, about 8 minutes.
2Using 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.
3Add the celery, onion, jalapeno, garlic and thyme to the rendered fat in the saucepan.
4Cook over moderate heat, scraping up any brown bits from the bottom of the pan, stirring often, until vegetables soften, about 8 minutes.
5Add half of the beer and cook until reduced by half, 5 minutes.
6Add 2 1/4 cups of chicken broth and return to a simmer.
7In a small skillet, melt the butter.
8Whisk in the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
9Whisk the roux into the soup until combined, and bring to a simmer. Cook until thickened, about 8 minutes.
10Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
11Stir in the bacon and season with salt and pepper. Serve immediately.