Beer and Cheddar Soup with Smoked Ham

Directions

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.

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.

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.

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.

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.

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.