Key IngredientDiced Ham, 16oz
AboutThis instant winter warmer tastes just like mom used to make, only easier—velvety, creamy beer cheese soup topped with buttery pumpernickel croutons and scallions. Bliss in a bowl!
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Recipe by
Ingredients
16 ounces Farmland Diced Ham 7 tablespoons Unsalted Butter 1 cup Yellow Onions, Diced 1/2 cup Carrots, Diced 1/2 cup Celery, Diced 4 cloves Fresh Garlic, Minced 4 tablespoons All Purpose Flour 2 cups Half and Half 12 ounces Lager-Style Beer 4 cups Chicken Stock 1 teaspoon Worcestershire Sauce 2 tablespoons Dijon Mustard 2 Bay Leaves 1/2 teaspoon Cayenne Pepper 2 cups Sharp Cheddar Cheese, Shredded 3 cups Pumpernickel Bread, Cubed 1 bunch Scallions, Sliced Thin
Key IngredientDiced Ham, 16oz
Diced Ham, 16ozKey IngredientDiced Ham, 16oz
Directions
1Heat a large Dutch oven over medium-high heat.
2Preheat the oven to 350ºF.
3Add 4 tablespoons of butter and ham and sauté until lightly browned.
4Add the onion, carrot, celery, and garlic. and sauté until the vegetables are turning translucent.
5Stir in the flour to make a roux and cook, stirring often for 2-3 minutes.
6Add the beer, whisking constantly, then immediately add the half and half and chicken stock while continuing to whisk to avoid lumps.
7Add the Worcestershire, Dijon, bay leaves, and cayenne and bring to a simmer, whisking frequently.
8Simmer the soup for about 20 minutes.
9While the soup is cooking, melt the remaining 3 tablespoons of butter and toss with pumpernickel cubes and garlic salt.
10Bake on a lined baking sheet for about 10 minutes, stirring occasionally, until crisp.
11Remove the croutons from the oven and let them cool.
12When the soup is done simmering, whisk in the cheese until melted and thoroughly combined.
13Remove the soup from the heat and take out the bay leaves. Ladle soup into bowls and garnish with the croutons and scallions. Serve immediately.
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