Beer and Cheddar Soup
- Servings: 6
- Difficulty: Intermediate
- Provided by: Chef Ryan Scott
- 1/2 pound of thick sliced bacon, cut into 1/2-inch pieces
- 2 celery stalks, finely chopped
- 1 large leek, cleaned and finely chopped
- 2 carrots, peeled and finely chopped
- 1 large jalapeno, seeded and chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 12 ounces of lager or pilsner beer
- 2-3 cups of low sodium chicken broth
- 4 tablespoons butter, unsalted
- 1/4 cup All Purpose flour
- 1 cup half and half
- 1/2 pound sharp white cheddar cheese, grated
- 1/4 pound smoked cheddar cheese, grated
Ingredients Print Recipe
In a large heavy bottom saucepan, cook the bacon over moderate heat until the fat is rendered and bacon is crisp.
Remove the bacon with a slotted spoon and set aside.
Add the celery, leek, carrots, jalapeno, garlic and thyme to the saucepan cook over moderate heat, stirring, until softened, 8-10 minutes.
Add the butter to the vegetables and stir until the butter is melted.
Sprinkle flour over the vegetables and continue to cook stirring constantly until the flour is completely incorporated, at least 3-4 minutes.
Add the beer and chicken stock and bring to a simmer.
Simmer for 5-10 minutes until the soup thickens.
Add the half and half and heat through.
Add the cheese in small batches, stirring after each addition until melted.
Stir in half of the bacon and season with salt and pepper.
Add more chicken stock if the soup is too thick.
Serve hot with bacon garnish.
This soup can be refrigerated overnight.
Warm gently and thin with additional broth if necessary.