Smoked Beer Cheese Soup
Straight from the land of cheese and beer, this Smoked Beer Cheese Soup is going to rethink the way you feel about soup for dinner. The veggies and cream are smoked to infuse wood-fire flavor, then simmered with beer, bacon, and served inside a bread bowl.
Smoked Beer Cheese Soup
PS Seasoning
6
60 minutes
60 minutes
American
Baked Goods
Straight from the land of cheese and beer, this Smoked Beer Cheese Soup is going to rethink the way you feel about soup for dinner. The veggies and cream are smoked to infuse wood-fire flavor, then simmered with beer, bacon, and served inside a bread bowl.
Ingredients
- 1 – Onion, small dice
- 1 – Carrot, small dice
- 2 Stalk – Celery, small dice
- 2 Clove – Garlic, minced
- 2 sprig – Thyme
- 12 oz – Bacon, chopped
- 2 ½ Cup – Heavy Cream
- 12 oz – Beer
- 2 Cup – Chicken Broth/Stock
- 2 Cup – Cheddar Cheese, Shredded
- 3 TB – Grate State
- Bread Bowls
Directions
- Preheat smoker to 180 degrees.
- If using a ProMax or Classic, use the smoke setting set to 180 and place a dampened pan of sawdust directly on the heating element.
- Place the diced vegetables, garlic and thyme in a foil pan. And place on the smoker.
- Pour the heavy cream into a foil pan and place on the smoker.
- Smoker the vegetables and cream for 90 minutes to infuse flavor.
- Remove from the smoker and start making the soup.
- Place a soup pot over medium high heat and add the chopped bacon.
- Render the bacon to your liking and then strain it out. Reserve 2 TB of the bacon fat for sauteeing the vegetables.
- Saute the smoked vegetables for 10-12 minutes until well sweated and softened.
- Deglaze the pan with beer and cook for 3 minutes.
- Add in the chicken broth and heavy cream. Lower heat to medium/low and soup to come to a simmer.
- Simmer 20 minutes.
- Slowly and gently stir in the shredded cheese.
- Season with Grate State and cook for 5-10
