Lunch: Beer-and-Cheddar Soup

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
salt
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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