Last Updated on
If your arteries are too wide I suggest you eat this beer cheddar soup every day for a month. In all other cases please look at it as a treat that should only be indulged in occasionally. Beer, butter, bacon, cheese and cream – it’s all in here, and unsurprisingly it’s fantastic.
The recipe is not my creation, it’s a soup by chef Jonathan Erdeljac that I found in Food & Wine magazine a while ago. I’ve cooked it several times and made one slight modification the last time: I added one teaspoon of Hungarian paprika along with the celery, onion, jalapeño, garlic and thyme. The soup is already outstanding without it but if you like a little extra spice and sharpness, add the paprika.
If you’re in the mood for more comforting winter food, I recommend these Nutmeg Gnocchi with Cinnamon Clove Beef Stroganoff:
Beer Cheddar Soup
- 1/2 pound bacon, diced
- 1 celery rib, diced
- 1 small onion, diced
- 1 large jalapeño, seeded and chopped
- 2 large garlic cloves, minced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon Hungarian paprika
- 1 bottle lager or pilsner beer, 12 ounces
- 2.25 cup chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 1 cup heavy cream
- 1/2 pound sharp cheddar, shredded
- 4 ounces smoked cheddar, shredded
- Head on over to Food & Wine magazine for the instructions. Add the paprika with the celery, onion, jalapeño, garlic and thyme.
Made this recipe? It would be awesome if you could leave a rating. No need to type anything, just tap or click the stars in the recipe card and you’re done. Thanks!