Ale and Cheddar Soup

adapted from Food and Wine

1/2 pound bacon, cut into narrow lardons

2 celery ribs, finely chopped

1 carrot, peeled and finely chopped

1/2 medium onion, finely chopped

1 large jalapeno, seeded, deveined and chopped

3 cloves garlic, minced

1 tsp dry thyme or 1 Tbsp fresh thyme

12-oz beer (ale, lager or pilsner)

2 1/4 cups chicken stock

4 Tbsp unsalted butter

1/4 cup flour

1 cup heavy cream

1/2 pound sharp cheddar, shredded

1/3 pound smoked cheddar, shredded

Salt and fresh ground pepper, to taste

In a large Dutch oven, cook the bacon until crisp. Remove bacon to a plate and set aside. Add the celery, carrot, onion, garlic, jalapeno, and thyme to the pan. Cook until the vegetables are softened. Add 6-ounces of beer and cook until reduced by half. Add the chicken stock and bring to a simmer.

In a small pan melt the butter. Add the flour and whisk over medium heat until the roux is light brown. Whisk the mixture into the soup and bring to a simmer. Cook until the soup has thickened. Add the cream, cheddar cheeses, and the remaining 6-ounces of beer. Stir until the soup is thick and creamy. Stir in the bacon. Taste and season with salt and pepper.