Delicious Beer Cheese Soup
This recipe is guaranteed to keep you warm through the cold winter months plus who doesn’t love a classic beer and cheese combo.
By Just Beer Community Collection on Jan. 05, 2017
Makes 6 servings (1 cup each)
- 3 Tbsps unsalted butter
- 2 Carrots, finely diced
- 2 Stalks celery, finely diced
- 2 Cloves garlic, minced
- 1 Small onion, finely diced
- 1/2 Tsp dry mustard powder
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 3 Tbsps all-purpose flour
- 2 Cups chicken stock
- 2 Tsps dijon mustard
- 1 Tsp Worcestershire sauce
- 1 Bottle Pale Lager, such as Samuel Adams Light, Boston Lager or Oktoberfest; Yuengling; Miller High Life or Pabst Blue Ribbon
- 2 Cups shredded sharp yellow cheddar
- 1 Cup shredded Gruyere
- 1/2 Cup half and half
- For serving: pretzel rolls, garlic butter crostini (recipe below), crusty bread or popcorn
- Melt the butter in a Dutch oven or large pot over medium heat.
- Add the carrots, celery, garlic, onions, mustard powder, cayenne. Sprinkle with salt and pepper.
- Sweat the vegetables until tender, about 15 minutes.
- Sprinkle the flour over the vegetables and cook, stirring constantly, about 1 minute.
- Pour in the stock, mustard and Worcestershire, and simmer until the veggies are very soft, about 15 minutes.
- Add the ale, simmer, about 5 minutes.
- Using an immersion blender or food processor, blend the soup to your desired consistency. (Traditionally, it’s pureed until smooth, but if you’d like it chunkier, just blend half or so.)
- Add the cheddar, Gruyere and half-and-half. Stir until melted through and smooth. Adjust the seasoning, and serve immediately with pretzel rolls, crostini, crusty bread or popcorn.
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