heaven in a bowl - cheddar cheese ale soup

How To Make heaven in a bowl - cheddar cheese ale soup

• 1

  In a large saucepan or dutch oven, cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, about 8 minutes.
• 2

  Using a slotted spoon, transfer the bacon to drain on a paper towel. Crumble any overly large pieces between your fingers, or chop quickly with a knife.
• 3

  Add the celery, onion, jalapeno, garlic and thyme to the rendered fat in the saucepan.
• 4

  Cook over moderate heat, scraping up any brown bits from the bottom of the pan, stirring often, until vegetables soften, about 8 minutes.
• 5

  Add half of the beer and cook until reduced by half, 5 minutes.
• 6

  Add 2 1/4 cups of chicken broth and return to a simmer.
• 7

  In a small skillet, melt the butter.
• 8

  Whisk in the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
• 9

  Whisk the roux into the soup until combined, and bring to a simmer. 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. Serve immediately.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card