Author: Kevin

Irish Red Beer Cheese Soup

The Ingredients

  • 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice
  • 12 oz Maxline Brewing Irish Red
  • 1 celery rib, finely chopped
  • 1 medium onion, finely chopped
  • 1 large jalapeño, seeded and chopped
  • 3 large garlic cloves, minced
  • 1 tablespoon chopped thyme
  • 2 1/4 cups low-sodium beef broth
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 pound sharp yellow cheddar cheese, coarsely shredded
  • 4 ounces smoked cheddar cheese, coarsely shredded
  • 4 ounces white cheddar cheese, coarsely shredded
  • Sea salt and freshly ground pepper, to taste

The Prep

In a large saucepan, cook the bacon over medium heat until the bacon is crisp, about 8 minutes. Transfer the bacon to a bowl lined with a paper towel.

Add the celery, onion, jalapeño, garlic, and thyme to the saucepan and cook over moderate heat in the bacon grease, stirring, until softened, 9 minutes.

Add 6 oz of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of beef broth and bring to a simmer.

The Soup

In a small skillet, melt the butter. Add the flour and cook over medium heat, stirring, until lightly browned. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 7 minutes.

Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 6 minutes.

Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick.

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