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Cheddar Beer Soup
Cheddar cheese and a smooth, pale ale are the perfect pair in this creamy, delicious Cheddar Beer Soup!
Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup onion, diced
1 cup celery, diced
1 cup carrots, diced
2 teaspoons garlic, minced
3/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Few grinds fresh nutmeg
1 1/2 tablespoons dry mustard, such as Colman's
2 quarts chicken stock
1/4 cup fresh flat leaf parsley, chopped small
1 teaspoon Worcestershire Sauce
Few shakes Tabasco
1 1/2 pounds good quality sharp white cheddar cheese (don’t buy pre-shredded)
1 12-ounce bottle light-tasting beer such as Blue Moon or any pale ale* (we do not recommend an IPA)
Optional: Additional shredded white cheddar and chopped fresh parsley, for serving
Instructions
- In a 5-quart pot, melt butter over medium high heat and add onion, celery and carrots and sauté for three minutes. Lower heat to medium.
- Add garlic and sauté one minute then add flour, salt, pepper, nutmeg and mustard and cook for two minutes.
- Add stock and parsley, bring to a boil and simmer about five minutes or until vegetables are tender. Mixture will be somewhat thick so be careful not to burn the bottom and stir often.
- Add Worcestershire sauce, Tabasco and cheese and cook just until the cheese melts into the soup.
- Remove from heat and pour in the beer and stir.
- Serve immediately.
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Notes
*We do not recommend an IPA for this soup as it will add a bitter taste.
Find it online: https://www.afamilyfeast.com/cheddar-beer-soup/
