Ingredients:
4 slices thick slice bacon, cut into lardons (small rectangles)
1 small onion, diced
1 stalk celery, chopped
1 carrot, peeled and diced
1 clove garlic minced
1 jalapeno, ribs and seeds removed, diced
1/2 cup flour
1 tbls dry mustard
12 ounces amber beer
1 1/2 cup chicken stock
1 cup heavy cream, at room temperature (it's ok to put the cream in the microwave to warm it up if it's cold, but don't add cold cream to the soup)
2 tbls Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon dry thyme
8 ounces shredded extra sharp cheddar cheese (plus a bit more for garnish)
1 scallion, sliced
A few celery leaves, roughly chopped

In a small Dutch oven, render the bacon lardons until crispy. Remove the bacon to drain on a paper towel lined plate. Set aside.
On medium heat, add the onion to the same pan and sauté for 5 minutes, or until the onions are translucent. Add the carrots, celery and jalapeno, cooking until the vegetables begin to soften, about 5 minutes. Add the garlic and stir for 30 seconds. Sprinkle the flour over the top of the veggies and stir to coat. Continue stirring until all of the flour is absorbed, about 3 minutes. Add 1/3 of the beer and stir vigorously, scraping the fond from the bottom of the pan for about 2 minutes. As the flour absorbs the beer it will begin to thicken. And another 1/3 of the beer, stirring for 2 minutes. Add the rest of the beer, stir for two more minutes. Slowly add the chicken broth, stirring to incorporate. Bring the soup up to a low simmer and cook for 8-10 minutes, or until the vegetables are soft. Lower the heat and add the Worcestershire sauce, paprika, thyme, a big pinch of salt and a teaspoon of black pepper. Stir to combine and add the cream. Turn off the heat and using an emersion blend, blend the soup until it is the consistency you prefer. Add the cheese in small batches, stirring to incorporate before adding the next batch.

Garnish with the rendered bacon, sliced scallions, celery leaves and a little extra cheese.
Serve with crusty bread or warm, soft pretzels, or a salad.

Enjoy!!!



Modern Jazz Samba by Kevin MacLeod
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License: [ Ссылка ]

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