Beer-and-Cheddar Soup Recipe

Name: Beer-and-Cheddar Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound piece of 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 jalapeno, seeded and chopped; 2 large garlic cloves, minced; 1 tablespoon chopped thyme; One 12-ounce bottle lager or pilsner; About 2 1/4 cups low-sodium chicken broth; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 1 cup heavy cream; 1/2 pound sharp yellow cheddar cheese, coarsely shredded; 4 ounces smoked cheddar cheese, coarsely shredded; Salt and freshly ground pepper; Garlic-rubbed toasts, for serving

Servings: persons

1/2 pound piece of 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 jalapeno, seeded and chopped
2 large garlic cloves, minced
1 tablespoon chopped thyme
One 12-ounce bottle lager or pilsner
About 2 1/4 cups low-sodium chicken broth
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1/2 pound sharp yellow cheddar cheese, coarsely shredded
4 ounces smoked cheddar cheese, coarsely shredded
Salt and freshly ground pepper
Garlic-rubbed toasts, for serving

1
In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes.
2
Using a slotted spoon, transfer the bacon to a bowl.
3
Add the celery, onion, jalapeno, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes.
4
Add half of the beer and cook until reduced by half, 5 minutes.
5
Add 2 1/4 cups of chicken broth and bring to a simmer.
6
In a small skillet, melt the butter.
7
Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
8
Whisk this roux into the soup until incorporated and bring to a simmer.
9
Cook until thickened, about 8 minutes.
10
Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
11
Stir in the bacon and season with salt and pepper.
12
Add a few tablespoons of broth if the soup is too thick.
13
Serve the soup with garlic toasts.

1070

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound piece of 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 jalapeno, seeded and chopped, and more.

Yes, Beer-and-Cheddar Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-and-Cheddar Soup

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