Beer Cheese Soup Recipe
by Vicki Brunsvold, Tastemaker in Residence
Ingredients
1/2 cup salted butter
1 large onion - about 2 cups
3 large carrots ~ 1-1/2 cups coarsely chopped carrots
3-4 stalks celery ~ 1-1/2 cups coarsely chopped celery
3/4 cup flour with salt & pepper
4 cups chicken stock
1/2 cup chopped fresh chives (freeze dried if fresh not available)
2 Tbsp Dijon mustard
1+Tbsp fresh lemon juice (more to taste)
1/2 Tbsp Worcestershire sauce
1/8 tsp grated nutmeg
2 dashes hot sauce
12 oz bottle beer - blonde or pale ale preferred
12 oz grated aged yellow cheddar cheese
1 cup 1/2 & 1/2
Toppings: Additional chopped chives and popped popcorn
Instructions
- In large stockpot, melt butter over medium heat
- Add onions, sauté until translucent
- In food processor, finely chop carrots and celery in batches, adding small amounts of stock as needed
- Add to onions and cook for 5 or more minutes, adding 1 tsp salt
- Stir frequently, add 1/2 tsp ground black pepper
- Slowly stir in flour over med low heat, until a heavy paste forms
- VERY gradually, add stock, stirring constantly
- Stir in Wor sauce, mustard, nutmeg, hot sauce, fresh lemon juice and beer, mixing well
- Bring gradually to boil, reduce heat to simmer for 15 minutes
- Stir in grated cheddar, mix well
- Stir in 1/2 & 1/2.
- Add additional salt and pepper to taste