halfbakedharvest4.5
Cheddar Ale Soup with Chili Cheese Popcorn.
Quick, easy comforting soup
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
📝 Preparation Steps
1
In a large soup pot, cook the bacon over medium heat until the bacon is crisp, ⏱️ 5-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate. Add the onions and a pinch of brown sugar into the pot used to cook the bacon. Cook about ⏱️ 10 minutes, stirring frequently, until softened. At this point, slowly add in some of the beer, let it cook into the onions, add more and continue to cook. Do this until you have used 1/2 cup of beer or until the onions are caramelized to your liking and the beer has evaporated. Add the celery, jalapeño, garlic and thyme to the pot and cook over medium heat, stirring, until softened, ⏱️ 8 minutes. Add the other half of the remaining beer and cook until reduced by half, ⏱️ 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.
garlic (minced or grated)2 cloves
2
In a small skillet, melt the butter. Add the flour and cook over medium heat, stirring, until lightly browned, about ⏱️ 3 minutes. Slowly and carefully whisk this roux into the soup until incorporated and bring to a simmer. Cook the soup until thickened, about ⏱️ 8-10 minutes. Add the heavy cream, cheddar cheese + gruyere cheese and the remaining beer. Simmer, stirring occasionally, until thick and creamy, about ⏱️ 15 minutes. Stir in half of the bacon and season with salt and pepper. Ladle the soup into bowls and serve with the chili cheese popcorn, the remaining crumbled bacon and green onions.
butter4 tablespoonsbutter (melted)5 tablespoonsheavy cream1 cupsalt and pepper (to taste)
3
To make the chili cheese popcorn whisk together the butter, chili powder, cumin and a good pinch of salt and pepper. Place the popcorn and crushed tortilla chips on a baking sheet and pour the butter mixture over the popcorn. Toss well. Sprinkle the popcorn with cheese and bake five minutes. Remove from the oven and serve warm with the soup.
butter4 tablespoonsbutter (melted)5 tablespoonschili powder1 tablespoonsalt and pepper (to taste)crushed tortilla chips (lightly crushed)2 cup
Nutrition Facts
calories
1022 kcal
fat Content
75 g
serving Size
4 g
fiber Content
5 g
sugar Content
4 g
sodium Content
808 mg
protein Content
34 g
cholesterol Content
209 mg
carbohydrate Content
49 g
saturated Fat Content
42 g
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