Beer and Cheddar Soup w/ bacon

By á-47

Ingredients

• 1/2 lb. bacon, cut into 1/3" dice
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeno, seeded and chopped
• 2 large garlic cloves, minced
• 12 Tbsp. chopped thyme
• 1 12 oz. bottle lager or pilsner
• 2 1/4 about 2 1/4 cups chicken broth
• 4 Tbsp. butter
• 1/4 cup flour
• 1 cup heavy cream
• 1/2 lb. sharp cheddar cheese, coarsely shredded
• 4 oz. smoked cheddar cheese, coarsely shredded
• salt and pepper

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, jalapeno, 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.

Make ahead: this soup can be refrigerated overnight. Rewarm gently and thin with additional broth.