Sunday, January 6, 2013

Jalapeno-Cheddar Ale Soup

There's nothing quite as comforting on a cold winter's night as a bowl of warm, soothing, and delicious soup.  Wait a minute........on second thought, I might have to take that back.......A tall mug of hot chocolate, topped with whip cream, or mini marshmallows, might just be equally as comforting, but that's really not what this post is suppose to be about now, is it???  Therefore, let's get back on topic.

I originally discovered this recipe on Pinterest and knew right away that I'd have to try it out.  Mostly due to the fact that the soup consisted of a combination of too many wonderful ingredients!  When I first informed Jeff what I'd be making us for dinner, his response was instantaneous and was, "Yes please!" and once the soup was done cooking, he ended up eating over half the batch (makes about 4 servings).  I guess that means it must be pretty good and something I'll definitely be making again!  However, the next time I make this soup, I think I'll try adding some cut up potato squares.


Bacon and Jalapeno-Cheddar Ale Soup

1 package bacon, cooked and crumbled into 1 inch strips
1 Tbsp. canola oil
1 onion, diced
2+ jalapeno peppers, diced
2 cloves garlic, minced
1 tsp. dried thyme
2 Tbsp. butter
¼ cup flour
1 (12 oz.) bottle/can ale
2 cups chicken broth
½ cup heavy cream
1 tsp. Dijon mustard
1 Tbsp. Worcestershire sauce
2 ½ cups cheddar cheese, shredded
¼ tsp. cayenne pepper or more depending on taste
Salt and pepper to taste

In a medium sauce pan, set over a medium heat, add 1 Tbsp. canola oil, onion, and the jalapeno peppers.  Saute the ingredients together until tender and the onions appear slightly golden and transparent.  This will take a few minutes.

Add in the garlic and the thyme, and continue to sauté until slightly fragrant.  This will take about 30 seconds.

Next, add in the butter and let melt, but be sure to continue stirring.  Once the butter starts to bubble pour in the flour and stir around until combined.  Continue to stir for about 1-2 minutes or until the mixture starts to turn golden.  (Lots of stirring going on)

Now, add in the ale, and the broth, and stir around until the buttered flour begins to dissolve.  This may take 3-5 minutes.  Once the mixture starts to become smooth and looks blended, add in the bacon pieces and let cook for about 10 minutes.  Occasionally continue to stir around the mixture.

After about 10 minutes or so, add in the heavy cream, mustard, Worcestershire sauce, and cheddar cheese.  Stir around until well combined and until all the cheese has completely melted. 

Sprinkle with cayenne pepper, salt, and black pepper to taste.  Garnish with a little bacon, cheddar cheese, and a few jalapeno slices.

Adapted from Closet Cooking


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