Budweiser and Jalapeno Soup

By á-47

Ingredients

• 2 Tbsp. butter
• 3 jalapenos, seeded and finely chopped
• 1/2 onion, chopped
• 1 carrot, peeled and garted
• 2 Tbsp. flour
• 4 cups Budweiser
• 2 cups chicken stock
• 6 oz. half-and-half
• 2 Tbsp. chopped fresh cilantro
• 1 tea. salt
• 1 1/2 cups shredded Monterey Jack cheese

Preparation

Step 1

In a large, heavy-bottomed saucepan, melt the butter over medium-high heat. When the foam subsides, stir in the jalapenos, onion and carrot. Cook, stirring often, until the vegetables are softened, about 5 minutes.

Sprinkle in the flour and cook, stirring constantly, for 2 minutes. Pour the beer and stock into the pan in a slow, steady stream, whisking constantly. Bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Strain through a fine-mesh sieve placed over a bowl. Reserve the solids and the saucepan.

Transfer the solids to a blender or food processor and process to a smooth puree. Return the puree to the saucepan along with the strained liquid and heat over medium-low heat. Pour in the half-and-half, stirring until well mixed and heated through. Remove from the heat and stir in the cilantro and salt.

Ladle the soup into bowls and serve hot, garnished with the cheese.

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