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Cheddar and Beer Soup
Cheese. Beer. In soup form. You guessed it – it was a success in my house. I used a lot of great aromatics to start building this soup. Then I added beer, pureed the mixture, and stirred in some sharp cheddar at the end. We tried a number of ways to finish it – green chiles and cilantro, a dollop of sour cream, or some seasoned sourdough croutons. Don’t be afraid to use a really sharp cheddar – it’s a great time for it to shine, and the beer can handle it.
Cheddar and Beer Soup with Sourdough Croutons Served 4. Leftover Potential: Refrigerates and freezes well. 2 Tbsp butter 1 onion, diced 2 carrots, peeled, diced 2 stalks celery, diced 2 leeks, thinly sliced 2 cloves garlic 1/3 cup flour 1 bottle Yeungling or pale ale 3 (14 oz) cans chicken broth 1/4 cup canned diced green chiles 3 cups sharp cheddar, shredded salt and pepper, to taste pinch cayenne pepper 3 cups diced sourdough 2 Tbsp olive oil salt and pepper, to taste 1. In a large pot, melt the butter. Add the onions, carrots, celery, leeks, and garlic and saute until the vegetables are tender, about 4-5 minutes. 2. Add the flour, and stir to coat the vegetables. Add the beer. The mixture should look like a thick paste. 3. Add the broth in batches, stirring constantly to ensure everything distributes evenly. Stir in the chiles. 4. Bring the soup to a boil, then reduce heat to medium low. Simmer the soup until great flavor develops and the soup thickens slightly, 30-45 minutes. 5. Toss the sourdough with oil, salt, and pepper. Spread into an even layer on a baking sheet, and toast in a 350 degree oven until golden and crisp, about 5 minutes. 6. Puree the soup in a blender or food processor. Return the soup to the pot and bring it to a simmer. Stir in the cheese, and season well with salt and pepper. Serve with croutons.       related searches : Cheddar
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