German Cheese and Beer Soup

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READY IN: 1hr 5mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Add the flour to create a roux. Whisk in the beer and stock.
  • Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.
  • Remove from heat and stir in the cheeses. Season to taste with salt and pepper.
  • 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.
  • Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.
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