Cheddar Cheese And Poblano Chili Soup Recipes

Steps:

• Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno 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.

Steps:

• In a Dutch oven, saute the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.

Steps:

• Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
• In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
• Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
• Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
• Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
• Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.