heaven in a bowl - cheddar cheese ale soup

How To Make heaven in a bowl - cheddar cheese ale soup

• Step 1
  In a large saucepan or dutch oven, cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, about 8 minutes.
• Step 2
  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.
• Step 3
  Add the celery, onion, jalapeno, garlic and thyme to the rendered fat in the saucepan.
• Step 4
  Cook over moderate heat, scraping up any brown bits from the bottom of the pan, stirring often, until vegetables soften, about 8 minutes.
• Step 5
  Add half of the beer and cook until reduced by half, 5 minutes.
• Step 6
  Add 2 1/4 cups of chicken broth and return to a simmer.
• Step 7
  In a small skillet, melt the butter.
• Step 8
  Whisk in the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
• Step 9
  Whisk the roux into the soup until combined, and bring to a simmer. Cook until thickened, about 8 minutes.
• Step 10
  Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
• Step 11
  Stir in the bacon and season with salt and pepper. Serve immediately.
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