Beer-and-Cheddar Soup

By ngteller

Ingredients

• 2 large garlic cloves, minced
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1/4 cup all-purpose flour
• Salt and freshly ground pepper
• Garlic-rubbed toasts, for serving
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 1 tablespoon chopped thyme
• 1 large jalapeño, seeded and chopped
• One 12-ounce bottle lager or pilsner
• 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
• 2 1/4 About 2 1/4 cups low-sodium chicken broth
• 1/2 pound sharp yellow cheddar cheese, coarsely shredded
• 4 ounces smoked cheddar cheese, coarsely shredded

Preparation

Step 1

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

MAKE AHEAD The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.