Beer-and-Cheddar Soup

unnamed

Ingredients

  1. 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
  2. 1 celery rib, finely chopped
  3. 1 small onion, finely chopped
  4. 1 large jalapeño, seeded and chopped
  5. 2 large garlic cloves, minced
  6. 1 tablespoon chopped thyme
  7. One 12-ounce bottle lager or pilsner
  8. About 2 1/4 cups low-sodium chicken broth
  9. 4 tablespoons unsalted butter
  10. 1/4 cup all-purpose flour
  11. 1 cup heavy cream
  12. 1/2 pound sharp yellow cheddar cheese, coarsely shredded
  13. 4 ounces smoked cheddar cheese, coarsely shredded
  14. Salt and freshly ground pepper
  15. 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. 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.
  2. 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.
Advertisements
Beer-and-Cheddar Soup

Roasted Poblano-Cheddar Soup

unnamed

Ingredients:

2 poblano chiles
2 tablespoons olive oil
1 tablespoon unsalted butter
1 yellow onion, chopped
4 garlic cloves, minced
2 plum tomatoes, seeded and chopped
¼ cup chopped cilantro leaves
½ cup all-purpose flour
2 cups low-sodium chicken broth
2 cups heavy cream
1 cup whole milk
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
3 cups shredded cheddar cheese
3 scallions, thinly sliced (white and light green parts)

Directions:

Preheat the broiler. Place the poblano chiles on a small rimmed baking sheet. Broil for 10 to 15 minutes, turning the chiles occasionally, until charred on all sides. Remove from the oven and transfer to a resealable bag. Let rest for about 20 minutes, until cool enough to handle. Peel the chiles, remove the seeds, and dice.
Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onion and cook for about 3 minutes, until softened. Add the garlic, tomatoes, and cilantro and cook for about 2 minutes, until the tomatoes are tender. Add the flour and cook for another 2 minutes, stirring occasionally, until the flour is absorbed into the mixture. Stir in the chicken broth, cream, milk, salt, pepper, and oregano and bring the soup to a gentle simmer. Cook for about 15 minutes, stirring occasionally, until the soup is thick and creamy.
Add the roasted poblano chiles and cheese to the soup and stir until the cheese is completely melted. Ladle the soup into bowls and garnish with the scallions.

Roasted Poblano-Cheddar Soup