That’s right, beer and cheese brought together in a creamy soup. Great for the first few cold days of autumn or save it for a snow day. Use any of the leftovers for a cheese sauce over steamed broccoli or an omelet.
4 tablespoons butter
4 tablespoons flour
7 cups of chicken broth, I think Better Than Bouillon is the best tasting one on the market
1 stalk celery, shredded
1 onion or 1 leek, shredded
1 turnip, peeled and shredded (optional, I use it to thicken the soup)
1 carrot, peeled and shredded
2 Bay leaves
3 teaspoons Dijon Mustard
Pinch of Cayenne Pepper
16 ounces sharp cheddar cheese, shredded, I used ½ tangy São Jorge and ½ Kraft Sharp Cheddar
1 bottle of beer
If I make this for company a few chive sprig on top of each bowl would be nice
- In a large stock pot, melt butter and sauté onion and celery over medium high heat until softened.
- In another pan heat up the stock.
- Stir in the flour into the onions and sauté for a minute or two. You’re cooking the raw flavor out of the flour.
- Stir in the hot stock and remaining vegetables/seasonings/beer. Bring up to a boil and reduce to a simmer.
- When all vegetables are tender remove bay leaves and puree either with a stick blender or a traditional blender.
- Over medium heat, stir in handfuls of the shredded cheese stirring all the time. Wait for each handful to mostly melt before adding another.
- You can add a little more beer or milk at this point if it seems too thick or pungent, but just a very little at a time and keep tasting.
- Sometimes top with shredded sharp cheddar or chive sprigs on top of each serving.
- I find it easiest to put all the vegetables through the shredding disk of a food processor, taking care to set aside the onion and celery as they are sautéed first. Then you can run your cheeses through the same shredding disk.
- Clean your pots after pouring the leftover(if there is any) soup in to a storage container. The cheese will congeal and be difficult to clean after a few hours.
- Feel free to substitute just about any other vegetables for the carrot and turnip. The key is the beer and cheese. I’ve used Pete’s Wicked and Bass Ale in the past, and for cheese Dubliner and extra sharp Tillamook.