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Fall Beer & Cheddar Soup

Stacey
Nov 14, 2014 Cheese, Recipes, Soups, Stews & Chowders Comments Off on Fall Beer & Cheddar Soup
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Fall Beer & Cheddar Soup

Servings: 6
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Servings 6

Ingredients
  

  • 12 ounces beer Lager or Pilsner work well
  • 1/2 pound piece of thick slab bacon diced
  • 1 small onion finely chopped
  • 1 carrot finely chopped
  • 1 celery rib finely chopped
  • 1 small jalapeno finely chopped
  • 2 cloves garlic finely chopped
  • 1 tablespoon fresh chopped thyme
  • 2 1/4 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1 cup heavy cream
  • 1/2 pound sharp cheddar cheese shredded
  • 1/4 pound smoked cheddar cheese shredded
  • 1 pinch Cayenne pepper or more if you like it spicy
  • salt and pepper

Instructions
 

  • Open beer and let stand while dicing vegetables.
  • In a large saucepan, sauté the bacon until crisp. Remove with a slotted spoon onto paper towels. Reserve some for garnish.
  • Add the onion, carrot, celery jalapeno, garlic and thyme and sauté over medium heat until soft, about 7 minutes.
  • Add half the beer and and cook until reduced by half, about 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 this 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 Cayenne, salt and pepper. Add a few tablespoons of broth if the soup is too thick.
Tried this recipe?Let us know how it was!
Stacey Adams

Stacey Adams is the owner and Culinary Director of Tastings Gourmet Market

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