• about a 1/2 cup bacon cubed or sliced (i used a bacon slab so i cubed)
  • 3 stalks of celery chopped
  • 2 shallots chopped
  • 1 chili pepper
  • 2 garlic cloves chopped finely
  • 1 sprig of fresh thyme
  • 1 12-ounce bottle of beer (lager or pilsner)
  • about 2 1/2 cups chicken stock
  • 4 tbl butter
  • 1/4 cup flour
  • 1 cup of heavy cream
  • 1/2 pound shredded yellow cheddar cheese
  • 4 ounces shredded smoked cheddar cheese
  • Salt and pepper to taste
  • garlic chives chopped to garnish

football started. actually i think it started a couple weeks ago. not my favorite time of the year but not the worst (wink wink).

it’s just not football watching here, it’s also fantasy football which means my husband is parked at the computer looking at scores as well as screaming at the tv with the phone nearby in case something happens because something usually does happen.

sunday is pretty much a wash out here. the boys are watching football and me and the little princess cook (sometimes there is shopping too).

i came across this recipe on saturday. we took a drive into the city to visit my new nephew and i grabbed a magazine to read in the car. i came across the recipe and gave a little yelp. e has been asking me to make a guinness stew and i knew this recipe was right up his ally.

the best part about cooking with beer right now is the options. you can find many fall beers that celebrate everything from halloween to thanksgiving. a couple weeks ago i had picked up some brooklyn lager. they had a huge oktoberfest display so i grabbed one thinking it would be great for company (football with friends). i knew it would be prefect for this soup. any lager or pilsner will do.

not only is this soup perfect for football sunday, it’s perfect for a chilly and cold day. it’s creamy and rich, perfect to warm you up and comfort you.

beer and cheddar soup    adapted from food & wine magazine

  1. in a dutch oven cook the bacon until it is crisp, about 5-7 minutes. when bacon is done, take out of pot and put to the side for later use.
  2. to the dutch oven, with all that yummy bacon fat, add celery, shallots, chili pepper and garlic. saute for about 5 minutes until veg is soft.
  3. add half of the beer and cook until reduced by half, this takes about 5 minutes.
  4. to the pot you then add chicken stock and thyme sprig, bring to a simmer.
  5. in another pot, i used a small frying pan, melt the butter. add flour and cook over a medium heat stirring with a whisk until lightly browned. about 2 minutes. at this point, add the rue you just made to the soup. use your whisk and make sure to incorporate it in well. continue cooking the soup until thickened (about 10 minutes).
  6. this part goes fast. add your heavy cream, cheeses and the remaining beer, simmer stirring occasionally until soup is thick and creamy.
  7. grab that bacon and stir it into the soup. serve with some garlic chives sprinkled on top. the chives definitely make a difference. they add a little green and a little garlic crunch. great served with bread and just a plain salad.

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