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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 jalape�os and smoky bacon stirred in."

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

List of Ingredients

◦ �-pound piece of slab bacon, sliced ⅓-inch thick and cut into ⅓-inch dice
◦ 1 celery rib, finely chopped
◦ 1 small onion, finely chopped
◦ 1 large jalape�o, seeded and chopped
◦ 2 large cloves garlic, minced
◦ 1 tablespoon chopped thyme
◦ One 12-ounce bottle lager or pilsner
◦ About 2 � cups low-sodium chicken broth
◦ 4 tablespoons unsalted butter
◦ � cup all-purpose flour
◦ 1 cup heavy cream
◦ � pound sharp yellow Cheddar cheese, coarsely shredded
◦ 4 ounces smoked Cheddar cheese, coarsely shredded
◦ Salt and freshly ground pepper
◦ 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, jalape�o, 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 � 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.