Cheddar Cheese and Poblano Chile Soup
This delectable cheddar cheese and poblano chile soup was created by Chef Dean Fearing.
1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
1/2 jalapeño chile, seeded, chopped
1 teaspoon pure chili powder
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh epazote or 1/2 teaspoon dried (optional)
Pinch of ground cumin seed
1/2 cup beer
4 cups chicken broth, homemade or prepared
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 small poblano chiles, roasted, peeled, seeded and cut into 1/4-inch dice OR 1 cup canned green chiles (mild or hot or mixed)
1-1/4 cups (5 ounces) shredded Wisconsin Aged Cheddar cheese
Salt to taste
Juice of 1/2 lime
- Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeño and chili powder. Sauté 2 minutes or until soft.
- Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half.
- Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
- Remove soup from heat and immediately stir in cheese.
- Pour into blender by batches and blend until smooth.
- Add chiles. Season with salt and lime juice.
- Pour into soup bowls and serve immediately.
Makes 4 servings.
Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.