JALAPENO ALE AND CHEDDAR SOUP

JALAPENO ALE AND CHEDDAR SOUP image

Yield 4 servings

Number Of Ingredients 16

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1/2 lb bacon, cut into 1 inch slices
1 onion, diced
2 stalks celery, diced
2 -4 jalapeno peppers, diced
2 garlic cloves, chopped
1 teaspoon thyme, chopped
2 tablespoons butter
1/4 cup flour
1 (12 ounce) bottle ale
2 cups chicken broth
1/2 cup heavy cream
1 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cups cheddar cheese, shredded
cayenne
salt and pepper

Steps:

1 Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 1-2 tablespoons of the grease in the pan. 2 Add the onion, celery 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. and enjoy.