Wisconsin Cheddar Cheese And Poblano Chili Soup

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Reading through a couple of online articles about cheese, I discovered this recipe for Wisconsin Cheddar Cheese And Poblano Chili Soup by chef Dean Fearing. Yummy! Dean Fearing, creating of Fearing’s Restaurant in Dallas, Texas, has developed one of the hottest dining concepts in the country.  Named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine in 2007 and No. 1 in Hotel Dining in the U.S. by Zagat in 2009, you can see why I am eager to try this recipe. I bookmarked it and look forward to trying this soon, but just incase you beat me to it, please let me know what you think.

Wisconsin Cheddar Cheese And Poblano Chili Soup
By Chef Dean Fearing
Servings: 4

Ingredients:

  • 1 tablespoon bacon fat
  • 1/2 white onion, chopped
  • 1 large shallot, chopped
  • 1 clove garlic, chopped
  • 1/2 jalapeño chili, seeded, chopped
  • 1 teaspoon pure chili powder
  • 1 tablespoon chopped fresh cilantro
  • 1/2 tablespoon chopped fresh epazote or 1/2 teaspoon dried, optional
  • Pinch of ground cumin seed
  • 1/2 cup beer
  • 4 cups chicken broth, homemade or prepared
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 2 small poblano chilies, roasted, peeled, seeded and cut into 1/4-inch dice OR 1 cup canned green chiles (mild or hot or mixed)
  • 1-1/4 cups (5 ounces) shredded Wisconsin Aged Cheddar cheese
  • Salt to taste
  • Juice of 1/2 lime

Cooking Directions:

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