- ½ pound bacon
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 rib celery, diced
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- ⅛ teaspoon cayenne pepper
- 12 oz American Lager
- 2 cups chicken broth
- ¼ cup butter
- ¼ cup flour
- 2 cups half and half
- 3 cups shredded sharp cheddar cheese
In a large stockpot over medium heat cook the bacon until the fat is rendered and the bacon is crisp. Remove the bacon and place on a plate covered with paper towels. Then dice the bacon into small pieces.
Add the olive oil, salt, black pepper, celery, and onion to the stockpot. Cook until the onion is starting to become translucent, about 5 minutes. Add the garlic and cayenne pepper. Cook for an additional 2 minutes. Add the beer and cook until the beer has been reduced by half, about 6-7 minutes. Add the chicken broth and bring to a simmer.
In a small pan over medium heat add the butter. When the butter has melted add the flour and whisk continually until the mixture is starting to be lightly browned about 2 minutes. Whisk the roux into the soup. Cook until thickened, about 8-10 minutes.
In a small pan slowly bring the half-and-half to a simmer. When it is simmering add to the stockpot. Add the cheese and half of the bacon pieces. Stirring occasionally until the soup is thick, about 5 minutes. Serve and garnish with the remaining bacon pieces.
Tomorrow is National Chocolate Day. Tomorrow’s recipe will include chocolate.