Steps:
- 1. 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, jalapeno, garlic and thyme ot 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. 2. In a small skillet, melt hte butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk the roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 mins. Add the heavy cream, cheddar cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 mins. Stir in the bacon and season with salt and pepper. Add a few tbsp of broth if the soup is too thick. Serve with garlic toasts.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #preparation #occasion #bisques-cream-soups #soups-stews #easy #dietary #comfort-food #low-carb #low-in-something #taste-mood #4-hours-or-less
You'll also love