Beer and Cheddar Soup

 

Beer and Cheddar Soup
Adapted from Food and Wine


Ingredients

• 1 package of Applewood smoked bacon (thick sliced preferred)
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 2 large jalapenos, seeded and finely chopped
• 1 heaping tablespoon chopped fresh thyme
• 2 large garlic gloves, minced
• 1 12 oz. bottle of lager of pilsner
• 2 1/4 c. chicken broth
• 4 tablespoons butter
• 1/4 c. flour
• 1 cup heavy cream
• 1/2 pound sharp cheddar
• 4 oz. smoked cheese (I used Gouda because it's what TJ's had on hand, not the greatest melter though so I would suggest a cheddar if you can find it)
• salt and pepper to taste
• big ol' hunks of bread

Method

1.  In a soup pot, cook the bacon on a medium-high heat until the fat is rendered out and the bacon is nice and crispy. Transfer the bacon to some paper towels with a slotted spoon and keep that yummy fat in the pan.
2. Cook the onion, celery, jalapenos, and thyme until the veg is nice and soft and brown.
3. Add half of your beer and then continue to cook until mixture is reduced my half (around 5 minutes).
4. Add the chicken broth and bring to a simmer.
5. Meanwhile in a small pan melt better over a medium-high heat.
6. Stir flour into butter and let it cook for about 2 minutes, stirring constantly.
7. Slowly add your roux into your soup base while whisking vigorously.
8. Cook until soup is thickened (around 3-5 minutes).
9. Add the heavy cream, beer, and cheese, stirring occasionally until everything has melted and the soup has thickened.
10. Toss in the bacon, and season to taste with salt and pepper. 
11. Devour.

Spring is almost here! And that means making all the soups and stews I've wanted to try before the weather becomes unbearable and I am sweating up a storm in my air-conditioning free apartment. Two of my favorite things (besides potatoes and red wine) are beer and cheese, so it's really no surprise that I took a swing at this beer and cheddar soup. Jack and I like things spicy so I added an extra jalapeno but this could have easily done with one or two more (or just one if you must). Straub lager works with the cheese because it's not too overpowering, and it's $6.99 for a 6-pack and mama likes herself a deal. Plus I love to support PA brewers. This soup is b e g g i n g  to be served with a huge hunk of buttery bread (I grabbed a tuscan garlic loaf from Wegmans) and a bottle of whatever beer you make it with. Preferably enjoyed with a scary movie and a night in.