Beer-and-Cheddar Soup

By barbell

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.

Ingredients

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

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.

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