German Cheese and Beer Soup

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

  to taste

• fresh ground white pepper, to taste↗1⁄2 teaspoon

  to taste

• slices whole grain german bread, cubed↗4
• tablespoons chopped cilantro2

Step-by-step instructions

1. 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. 2

   Add the flour to create a roux. Whisk in the beer and stock.

3. 3

   Add the cumin seed, lower the heat to medium. Cook until the liquid is reduced by one-half, about 35 minutes.

4. 4

   Remove from heat and stir in the cheeses. Season to taste with salt and pepper.

5. 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. 6

   Pour into serving bowls and top with the croûtons and the cilantro. Serve immediately.