A classic beer and cheddar soup recipe is spiked with ham for a hearty and warming meal.
Enjoy these main ingredient substitutions:
Dry Aged Hickory Smoked Bacon Slices , Dry Aged Cherrywood Smoked Bacon Slices , Semi-Boneless, Fully-Cooked Hickory Smoked Ham , Bone-In, Fully Cooked Hickory Smoked Ham
1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, small diced
2 cups water
1 cup onion, small diced
2 tablespoons garlic, minced
1 cup unsalted butter
1 1/4 cups all-purpose flour
1 gallon (16 cups) chicken broth, cold
2 (12 oz) cans or bottles Pilsner style beer
2 cups heavy cream
2 lbs sharp cheddar cheese, shredded
Salt and pepper to taste
1 1/2 lbs Jones Dairy Farm Ham, medium diced
Place the cubed bacon in the water and slowly bring to a boil. This will render most of the fat out of the bacon. When the water evaporates, only fat will remain. Allow the bacon to fry in its own fat until crispy. Drain and set aside.
Sweat the onion and garlic in butter on medium-low heat until onion is clear and tender. Season. Do not allow the onion or garlic to gain any brown color.
Once ready, add the flour in four batches, stirring constantly. Once fully incorporated, allow to cook on low heat for about 5 minutes, stirring often.
Add COLD chicken broth slowly, being sure to whisk out any clumps. Once fully incorporated, allow to simmer for about one hour over medium heat, stirring occasionally.
Strain through a chinoise (fine mesh colander) into another pot. Add the beer once a high simmer is reached. Allow the alcohol to cook out for about 10 minutes.
Add the cream SLOWLY, constantly stirring vigorously. Remove from the heat.
Add the cheese in eight batches, stirring constantly. Season to taste with salt and pepper.
Add the diced ham and ladle into bowls. Sprinkle with the crispy bacon pieces previously made. Makes 1 1/2 gallons.
