Beer and Cheddar Soup with Smoked Ham

Preparation

Step 1
Place cubed bacon and water in pan and slowly bring to a boil. This will render most of fat out of bacon. When water evaporates, only fat will remain. Allow bacon to fry in fat until crispy. Drain and set aside.

Step 2
Sweat onion and garlic in butter on medium-low heat until onion is clear and tender. Season. Do not allow onion or garlic to gain any brown color.

Step 3
Once ready, add flour in four batches, stirring constantly. Once fully incorporated, allow to cook on low heat for about 5 minutes, stirring often.

Step 4
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.

Step 5
Strain through a chinoise (fine mesh colander) into another pot. Add beer once a high simmer is reached. Allow alcohol to cook out for about 10 minutes. Add cream slowly, constantly stirring vigorously. Remove from heat.

Step 6
Add cheese in eight batches, stirring constantly. Season. Add diced ham and ladle into bowls. Sprinkle with crispy bacon pieces. Makes 1.5 gallons.