Cheddar Ale Soup with Chili Cheese Popcorn
Ingredients
The soup
-
4
slices
thick cut bacon
-
1
medium
sweet onion
-
1
medium
jalapeno
-
1
rib
celery
-
2
cloves
garlic
-
½
teaspoon
dried thyme
-
2
cups
pale ale
-
2¼
cups
chicken broth
-
4
tablespoons
butter
-
¼
cup
flour
-
1
cup
heavy cream
-
16
ounces
sharp cheddar cheese
-
4
ounces
smoked gruyere cheese
-
½
teaspoon
pepper
-
¼
teaspoon
salt
-
6
green onions
chopped
Chili Cheese Popcorn
-
6
cups
air popped popcorn
-
2
cups
crushed tortilla chips
-
5
tablespoons
butter
-
1
tablespoon
chili powder
-
¼
teaspoon
cumin
-
to taste
salt and pepper
-
½
cup
sharp cheddar cheese
Instructions
- Cook the bacon in a large pot until crisp, then remove and set aside.
- In the same pot, cook the onions with a pinch of brown sugar until softened.
- Add half of the beer to the onions and cook until caramelized.
- Stir in the celery, jalapeño, garlic, and thyme, cooking until softened.
- Add the remaining beer and reduce by half.
- Pour in the chicken broth and bring to a simmer.
- In a separate skillet, melt butter and mix in flour to create a roux.
- Whisk the roux into the soup and simmer until thickened.
- Stir in the heavy cream, cheddar, gruyere, and remaining beer until creamy.
- Mix in half of the bacon and season with salt and pepper.
- For the popcorn, combine melted butter, chili powder, cumin, and seasoning.
- Toss the popcorn and crushed chips with the butter mixture and sprinkle with cheese.
- Bake the popcorn mixture for five minutes and serve warm with the soup.
Nutrition Facts (estimated)
Servings
6
Calories
1022
Total fat
66g
Total carbohydrates
77g
Total protein
32g
Sodium
800mg
Cholesterol
100mg
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