Beer-and-Cheddar Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in.
Ingredients
- 1 piece slab bacon
- 1 celery rib
- 1 small onion
- 1 large jalapeño
- 2 clove garlic
- 1 tbsp. chopped thyme
- 1 bottle lager or pilsner
- 2 1/4 c. low-sodium chicken broth
- 4 tbsp. unsalted butter
- 1/4 c. all-purpose flour
- 1 c. heavy cream
- 1/2 lb. sharp yellow Cheddar cheese
- 4 oz. smoked cheddar cheese
- Freshly ground pepper
- Garlic-rubbed toasts
Instructions
- In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, 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, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of 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, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.
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