Beer Cheese Soup 2

Ingredients

• x
• x

Preparation

1. Beer Cheese Soup


3. Yield: serves 4-6
5. Prep Time: 10 minutes
7. Cook Time: 30 minutes
9. Total Time: 40 minutes


11. Ingredients:


13. 3 slices thick-cut bacon, chopped
14. 1 sweet onion, finely diced
15. 1/2 red pepper, finely diced
16. 2 garlic cloves, minced
17. 2 tablespoons unsalted butter
18. 2 tablespoons flour
19. 2 cups of your favorite beer (I find that lighter wheat beers work best)
20. 1 cup half and half
21. 4 ounces sharp white cheddar, freshly grated
22. 4 ounces extra sharp yellow cheddar, freshly grated
23. 4 ounces colby jack, freshly grated
24. fresh herbs (I like cilantro) for garnish
25. salt and pepper to season if needed


27. Directions:


29. Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, them remove bacon with a slotted spoon and place on a paper towel to drain. Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally. Increase heat to medium-high and add in butter. Once sizzling, which in flour and cook for 3-4 minutes until flour is nutty and golden. Add in beer and stirring constantly, cook for 5 minutes so they alcohol cooks out and the mixture somewhat thickens.
30. Add in half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve immediately. Garnish fresh chopped herbs over top if desired.


32. [Because any cheese soup can get "gloppy" after it sits, I suggest making this as close to serving time if possible. If the mixture gets too thick, add a bit more liquid (beer, milk, broth) and stir over low heat. That is also how I recommend re-heating the soup as well.]


34. [this soup is adapted from my aunt's cheese soup]