Brown Ale & Cheddar Soup
What you need:
- 3 large garlic cloves, minced
- 1 celery, diced
- 1 small onion, diced
- 1/4 cup flour
- Salt and pepper
- 1 Tbsp. thyme
- 1 large jalapeno, deseeded and diced
- 4 Tbsp. butter
- 1 bottle brown ale
- 1 cup heavy cream
- 12 oz. bacon
- 2 1/4 cups chicken broth
- 3/4 lb. sharp cheddar cheese
- Extra sliced jalapeno and crumbled, cooked bacon, for garnish
Directions:
- Cook bacon for 8 minutes and drain. Place bacon on paper towel lined plate.
- Add celery, onion, jalapeno, garlic, and thyme to the same skillet and cook for 8 minutes.
- Add 1/2 the bottle of beer and simmer for 5 minutes. Add broth.
- In a small skillet, melt butter; then add flour and cook 2 minutes.
- Whisk roux into soup and cook 8 minutes.
- Add heavy cream, sharp cheddar, and rest of beer. Simmer for 5 minutes.
- Stir in bacon and season with salt and pepper.
- Garnish with jalapeno and bacon; serve!
Recipe from From Away