Post by Kim on Oct 27, 2015 14:15:05 GMT -5
This soup is amazing - my daughter-in-law made it this past weekend for the second time and I love it. For those who don't like "spice" you can't taste the jalapeno that goes in it, but you can leave it out if you like. I had no idea there was one in there until she gave me the recipe. If you try this let me know what you think of it.
BEER AND CHEDDAR SOUP
1/2 pound bacon, sliced 1/3” thick and cut into 1/3” dice
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 tbspn. Chopped thyme
1 12-oz. bottle lager or pilsner
About 2-1/4 cups low sodium chicken broth
4 tbspns. Unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 pound sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded (I get this one at Longo’s but it only comes in small packages so you would need 2 - I believe they have it at Costco)
Salt and freshly ground pepper
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeno, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2-1/4 cups of chicken broth and bring to a simmer.
In a small skillet melt the butter. Add the flour and cook over moderate heat, stirring until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated 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. Add a few tablespoons of broth if the soup is too thick.
MAKE AHEAD
The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.
www.foodandwinder.com/recipes/beer-and-cheddar-soup
BEER AND CHEDDAR SOUP
1/2 pound bacon, sliced 1/3” thick and cut into 1/3” dice
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeno, seeded and chopped
2 large garlic cloves, minced
1 tbspn. Chopped thyme
1 12-oz. bottle lager or pilsner
About 2-1/4 cups low sodium chicken broth
4 tbspns. Unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 pound sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded (I get this one at Longo’s but it only comes in small packages so you would need 2 - I believe they have it at Costco)
Salt and freshly ground pepper
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeno, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2-1/4 cups of chicken broth and bring to a simmer.
In a small skillet melt the butter. Add the flour and cook over moderate heat, stirring until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated 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. Add a few tablespoons of broth if the soup is too thick.
MAKE AHEAD
The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.
www.foodandwinder.com/recipes/beer-and-cheddar-soup
