Jalapeño Beer Cheese Soup
Ingredients
- 1 tablespoon Extravagonzo Red Chili Culinary Oil
- 3 tablespoons butter
- 3 ounces pancetta, cubed
- 1 cup diced onions
- 1/4 cup diced celery
- 1/4 cup diced red bell peppers
- 2 tablespoons minced Texas Sweet & Hot Jalapeno’s
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 cup ale or pilsner (something light on hops)
- 2 cups chicken stock
- 1 teaspoon Anna Mae’s Smoky Mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup heavy cream
- 2 cups cheddar cheese, shredded*
- Kosher salt, if needed
Instructions
- Heat the Extravagonzo Red Chili Culinary Oil and one tablespoon butter in a 4 quart Dutch oven or pot over medium until shimmering. Add the pancetta, onions, celery, bell peppers and Texas Sweet & Hot Jalapeno’s and cook, stirring frequently, until the vegetables are soft (about 5 minutes).
- Add the remaining 2 tablespoons butter and let melt. Sprinkle the flour and thyme over the vegetables and cook until the vegetables are coated and thickened. Add the beer and stock, and deglaze the pan to scrape up the bits of flour stuck to the bottom. Cook for 5 minutes, then reduce heat to medium-low.
- Add the Anna Mae’s Smoky Mustard, Worcestershire sauce, and cream, stirring well. Add the cheese 1/2 cup at a time, stirring constantly to ensure the cheese melts, rather than sinks to the bottom. When the cheese is thoroughly combined, taste, and add salt if needed (depending on the stock and cheese you used, you might not need any additional salt, so go lightly at first).
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