Beer Cheese Soup

So. I have a roommate that doesn’t like beer and isn’t huge on soup, and I find the Sandwich King on the Food Network super grating. Clearly, the solution here is to make a soup with beer, recipe courtesy of the Sandwich King. And the roommate loved it! And I did too! I don’t know why, but I have really good luck with Sandwich King recipes thus far. So I have to keep watching his dumb show and muttering at him, apparently.

Beer Cheese Soup, adapted from Jeff Mauro

3 Tbsp. butter
2 carrots, diced fine
2 stalks celery*, diced fine
1 small onion, diced fine
3 cloves garlic, grated
1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
3 Tbsp. flour
2 c. chicken stock
2 tsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 bottle light-c0lored beer (lager, pilsner, pale ale, etc)
2 c. shredded sharp cheddar, preferably yellow
1 c. shredded gruyere
1/2 c. half and half
salt and pepper to taste
toast for serving

Melt the butter in a large pot over medium-low heat. Add the onion, carrots, celery, garlic, mustard, and cayenne; sweat the veggies until they’re nice and soft, though you don’t want them to start browning. Sprinkle the flour over the tender veggies and cook it for about a minute, stirring, to get the floury taste out; add the chicken stock, mustard, and Worcestershire. Bring to a boil, drop the heat to low and simmer for 15 minutes or so, until everything is suuuuuper tender. Add the beer and simmer for another 5 minutes. Whiz it until it’s nice and smooth with an immersion blender (or in batches in a regular blender if that’s your preference), put it back on the heat, and start adding the cheese slowly. Keep stirring so it stays smooth as the cheese melts. Finish with the cream and taste for seasoning. Serve with toast for dipping, and maybe with sausages of some sort.

*If you run a peeler down the convex side it’s magically not stringy. On account of you’ve peeled off the strings. It’s like magic!


~ by iliadawry on 3 December 2012.

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