Adapted from Food & Wine
Ingredients
- 6 T Mother's unsalted butter divided
- 1 rib celery, finely chopped
- 1 small onion, finely chopped
- 1 large jalapeno, seeded & chopped
- 2 large cloves garlic, minced
- 1 T fresh thyme, chopped
- 1.5 C Pyramid Brewing 1977 Lager
- 2.25 C Pacific Vegetable Broth
- 1/4 C all-purpose flour
- 1 C Sunshine Dairy heavy whipping cream
- 1 6oz pkg Organic Valley Shredded Sharp Cheddar Cheese
- 1 wedge Willamette Valley Smoked Cheddar, coarsley shredded (about .4 lb)
- Salt & Pepper
- 6 pieces Quorn Bacon Style Slices
Servings: bowls
Instructions
- In a heavy saucepan over medium heat, melt 2T of the butter. Add the celery, onion, jalapeno, garlic and thyme and cook, stirring often, until softened (around 8 minutes). Add half the lager and cook until reduced by half (about 5 minutes). Add the broth. Use an immersion blender to smooth out the soup a little, leaving some chunkiness in tact. Bring to a simmer.
- In a small skillet over medium-low heat, melt the remaining 1/4C butter. Add the flour and cook, stirring, until lightly browned (about 2 minutes). Whisk this roux into the soup until incorporated, and bring to a simmer. Cook until thickened (about 8 minutes). Add the cream, cheeses and remaining lager and simmer, stirring occasionally, until thick and creamy (about 5 more minutes). Season with salt & pepper to taste. If the soup is too thick, add a little more broth.
- Cook Quorn Bacon Style Slices following package instructions, until very crispy but not burned. Chop coarsley.
- Ladle soup into 6 bowls and top with chopped "bacon." Serve with a chunk of baguette or garlic toasts, or top with crumbled potato chips, or even popcorn!
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