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Beer-and-Cheddar Soup

Source of Recipe

Food & Wine


Recipe Introduction

"When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in."

Recipe Link: https://tinyurl.com/hwduates

List of Ingredients

â—¦ ½-pound piece of slab bacon, sliced â…“-inch thick and cut into â…“-inch dice
â—¦ 1 celery rib, finely chopped
â—¦ 1 small onion, finely chopped
â—¦ 1 large jalapeño, seeded and chopped
â—¦ 2 large cloves garlic, minced
â—¦ 1 tablespoon chopped thyme
â—¦ One 12-ounce bottle lager or pilsner
â—¦ About 2 ¼ cups low-sodium chicken broth
â—¦ 4 tablespoons unsalted butter
â—¦ ¼ cup all-purpose flour
â—¦ 1 cup heavy cream
â—¦ ½ pound sharp yellow Cheddar cheese, coarsely shredded
â—¦ 4 ounces smoked Cheddar cheese, coarsely shredded
â—¦ Salt and freshly ground pepper
â—¦ Garlic-rubbed toasts, for serving


Recipe

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, jalapeño, 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 ¼ 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 salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

Makes 6 servings



• Make-Ahead:
The Cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.