Saturday, January 26, 2013

Ale, Cheddar, and Jalapeño Soup

(Adapted from Closet Cooking)

Yield: 4 servings!


  • 1/2 pound bacon (double smoked is good), cut into 1 inch slices
  • 1 onion, diced
  • 3 jalapeño peppers, diced with most of the seeds removed
  • 3 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons butter
  • 1/4 cup flour
  • 1 bottle dark ale, like Guinness
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 cups cheddar cheese, shredded (sometimes I add more!)
  • cayenne to taste
  • salt and pepper to taste


  1.  Chop bacon and cook it in a pan over medium/low heat. Set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan.
  2. Add the onion and jalapeno and cook until tender, about 10 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the butter and let it melt and get all bubbly then sprinkle on the flour and let it cook until it starts to turn golden brown, about 2-3 minutes.
  5. Add the ale followed by the broth and bacon and let cook for 10 minutes.
  6. Add the cream, mustard, Worcestershire sauce, and cheese and cook until the cheese has melted but do not bring it back to a boil.
  7. Season with cayenne, salt and pepper to taste

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