Beer and Cheddar soup with pork bone broth

Ingredients

  • 4 tablespoons butter

  • 1 celery rib, finely chopped

  • 1 small onion, finely chopped

  • 1 large jalapeño, seeded and chopped

  • 2 large garlic cloves, minced or 1 teaspoon garlic powder

  • 1 tablespoon chopped fresh thyme or ½ tablespoon dried thyme

  • One 12-ounce bottle lager or pilsner

  • About 2 1/4 cups Berkshire pork bone broth

  • 1 cup heavy cream

  • 1/2 lb mature cheddar cheese, coarsely shredded - I use Cricketers

  • 4 ounces smoked cheddar cheese, coarsely shredded

  • Salt and freshly ground pepper.

Directions

  1. Melt the butter in a large saucepan. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. 

  2. Add 2 1/4 cups of Berkshire pork bone broth and bring to a simmer.

  3. Add the cheddar cheeses, cream and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.

  4. Serve.