Yield: 4 servings
1 Tbsp. bacon fat
1 onion, chopped
3 shallots, chopped
1 clove garlic, chopped
1 jalapeno chili, seeded, chopped
1⁄2 Tbsp. chili powder
2 Tbsps. fresh cilantro, chopped
1 Tbsp. fresh epazote, chopped or 1 tsp. dried pinch cumin seed
3⁄4 cup beer
7 cups chicken stock
1⁄4 cup unsalted butter, softened
1⁄4 cup all-purpose flour
4 cups shredded Wisconsin Cheddar cheese (1 lb.)
2 poblano chilies, roasted, seeded* and cut into
1⁄4 -inch dice
salt to taste
fresh lime juice to taste
- Heat bacon fat in large sauté pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft.
- Add cilantro, epazote, cumin seed and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half.
- Add chicken stock and bring to a boil, skimming foam from top.
- Knead butter and flour together. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
- 5Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add reserved poblanos. Season with salt and lime juice. Pour into warm soup bowls and serve immediately.
*If desired, as an alternative to roasting chiles, prepare smoker for cold smoke. Smoke poblanos for 10 to 12 minutes. Seed and dice. Reserve.
Submitted by the Wisconsin Milk Marketing Board