Spicy Beer and Cheddar Soup
- 400 grams bacon (chopped)
- 2 pieces celery stalk (finely chopped)
- 1 piece small onion (finely chopped)
- 1 piece pickled jalapeño (seeded and chopped)
- 2 pieces large garlic cloves (minced)
- 1 tablespoon dried thyme
- 1 can beer ((330 g))
- 2 1/2 cups chicken broth
- 4 tablespoons butter
- 1/4 cup MAYA All-Purpose Flour
- 1 cup heavy cream
- 1/2 cup sharp yellow cheddar cheese (coarsely shredded)
- salt and freshly ground pepper
- In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp.
- 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.
- Add half of the beer and cook until reduced by half.
- Add chicken broth and bring to a simmer.
- In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned.
- Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened.
- Add the heavy cream, cheddar cheese and the remaining beer and simmer, stirring occasionally, until thick and creamy.
- Stir in the bacon and season with salt and pepper.
From Beer in Disguise article
