German Cheese and Beer Soup

Being of German heritage, I thought I'd like to try this sometime. From German Foods North America website.

• Ready In: 1 hr 5 mins
• Yields: 2 quarts

Ingredients

• 1⁄2 cup unsalted butter
• 4  ounces  black forest ham, diced
• 1  cup yellow onion, chopped
• 3  shallots, chopped
• 1  garlic clove, chopped
• 1⁄2 tablespoon chili powder
• 1⁄4 cup all-purpose flour
• 3⁄4 cup lager beer (most traditional beers in America are close to lager style)
• 7  cups  chicken stock
• 1  pinch cumin seed
• 2  cups  shredded swiss cheese or 2  cups  emmenthaler cheese
• 2  cups  shredded gouda cheese (original recipe calls for Tilsiter)
• 1⁄2 teaspoon sea salt, to taste
• 1⁄2 teaspoon fresh ground white pepper, to taste
• 4  slices  whole grain german  bread, cubed
• 2  tablespoons  chopped cilantro

Directions

1. In a stockpot, melt 1/4 cup of the butter over medium-high heat. Add the Black Forest ham, and sauté until golden brown. Add the onion, shallots, garlic, and chili powder. Sauté until glossy, about 2 minutes.
2. Add the flour to create a roux. Whisk in the beer and stock.
3. Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
4. Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
5. To make the croûtons, melt the remaining butter in a medium sauté pan over high heat. Add the cubed bread, and pan-toast until crispy.
6. Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.