Cooking With Beer: Soup's On!

Colin Maxwell

Yuengling brings new flavor to classic cheese soup. Plus, BACON!!!

Yuengling and Cheese Soup

• 12 oz. bottle Yuengling beer
• ½ pound thick sliced bacon, diced
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 large garlic cloves, finely minced
• 1 tablespoon chopped fresh thyme
• 2 ¼ cups chicken broth
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• ½ lb. sharp yellow cheddar cheese, coarsely shredded
• 4 oz. smoked cheddar cheese, coarsely shredded
• salt and fresh ground pepper

In a saucepan, cook bacon over moderate heat until crisp. Transfer bacon to a bowl, reserving grease. Add celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened. Add 6 oz. of the Yuengling and simmer until reduced by half. Add the chicken broth and bring back to a simmer.

Melt butter in a small skillet. Add flour and cook over moderate heat, stirring constantly until lightly browned. Whisk this into the chicken broth mixture until well incorporated and bring back to a simmer. Cook until thickened, then add heavy cream, cheddar cheeses and the remaining beer. Bring back up to a simmer, stirring occasionally, until thick and creamy.  Stir in bacon and season with salt and pepper.

Serve with crispy garlic toast and an ice cold Yuengling beer.