Yeah... ok kid.
This one can be a little tough, there's a few things that can go wrong. I will try to be as descriptive and helpful as possible. If you complete this quest correctly you will end up with something really spectacular. It will make you 010001101010. (binary jokes.) The cool thing about this soup is it's cheap to make and most of the time (if you're like me) you'll have all of the ingredients just chilling in your fridge at any given moment.
Prep: 15 minutes Cook Time: 2 Hours Total Time: Under 3 Hours
Difficulty: Apprentice Calories: One million, but winter is coming kids. BULK UP.
Makes about 6 servings of soup.
- BEER! 3 bottles (one to drink, two to cook) I love summit EPA in mine. However I suggest starting with something like Rolling Rock if you're not a fan of intense beer. An ale is the best thing to use.
- Jalapenos (1 or 2 to taste) these are optional I GUESS, if you're a pansy.
- A medium sized chopped yellow or white onion
- 4 cups of chicken broth
- 2 cups of water
- 3 tablespoons of Corn Starch
- 1 tablespoon of paprika
- 1 teaspoon of salt
- 3 cloves of minced garlic
- 1 teaspoon of ground mustard
- 1/2 teaspoon of ground cayenne pepper
- half and half
- Shredded sharp cheddar cheese
- Velveeta or Clancy's cheese melt
- A bag of microwave popcorn
- Green Onions
- 3 tablespoons of butter
- Dash of hot sauce
- A Dash of Worcestershire sauce
2. Combine the onion with the paprika, salt, ground mustard and butter in a large soup pot. Cook at medium heat. Wait for the onions to become slightly translucent. While you're waiting dice a jalapeno. I always taste mine to see how spicy they are. Leave the seeds if you are a champion. mince the garlic as well.
3. Add 1/2 tablespoon of corn starch to the onions and stir them until the cornstarch is covering them. SLOWLY mix in the chicken broth. If you do this too quickly you will end up with clumps of cornstarch in your soup. BLeCH. Add a cup of water. Bring it to a low boil.
4. Throw the diced Jalapeno in the pot along with the minced garlic. Turn the heat down and let this simmer for about ten minutes. Take your half and half out of the fridge.
5. TIME TO ADD BEER! Don't get too excited about this step and dump it in the pot. You will cause a foamy boil over. Pour the room temp beer in slowly and stir while you're pouring. Bring back to a steady simmer and stir often. If you do not stir often it will look like a seven year old made a volcano for a science fair on your stove top. As soon as the foam stops forming turn down the heat a bit and simmer the soup for a half hour. If you taste it at this point in the process, it will taste like beer. Wait until the alcohol cooks off.
6. By now the jalapenos will be darker in color. Taste the soup. It should be a bit spicy, salty, tart and developing into a rich yellow color. This is when I usually add another diced jalapeno if needed. Add another half of a beer (if it's not tasting too bitter). Add a few shakes of hot sauce and a shake of Worcestershire sauce. Cook for another 20 minutes.
8. Time to add half and half! Make sure it is no longer cold. Reduce the heat of the soup all the way to low. You don't want any simmering at all. Whisk 1/4 cup of half and half together with the remaining 2 tablespoons of corn starch. Set aside. Slowly mix in about a cup of half and half into the soup. Turn up heat to between low and medium and cook for another 15 minutes.
9. Re-whisk half and half/corn starch mix and slowly stir it into the pot. Soup will now thicken! When it's around the consistency of thin gravy move onto the next step.
11. After all the cheese is melted, you are ready to EAT! Garnish with green onions, popcorn, and minced Jalapenos!