spicy white cheddar beer cheese soup

spicy white cheddar beer cheese soup
I’ve been dying to make beer cheese soup this year, and I’m SO glad it finally happened! Especially because I’ve added a twist to this favorite comfort food, and made it into a spicy white cheddar beer cheese soup. 🙂
this creamy, decadent, spicy beer cheese soup is made with extra sharp white cheddar and american lager. spicy white cheddar beer cheese soup is the perfect comfort food served in a bread bowl!

Ingredients
  1. 4 Tbsp. unsalted butter
  2. 1/2 cup celery, chopped
  3. 1/3 cup carrot, finely chopped
  4. 1 cup white onion, chopped
  5. 1 Tbsp. garlic, chopped
  6. 1 Tbsp. jalapeno, chopped (remove seeds)
  7. 1/4 cup all-purpose flour
  8. 1 cup of light beer (a light lager is preferable)
  9. 1 cup chicken stock
  10. 1 bay leaf
  11. 1/2 Tbsp. black peppercorns, whole
  12. 1/2 Tbsp. caraway seeds (toasted if possible)
  13. small handful of fresh thyme sprigs
  14. 1/2 cup milk, room temperature
  15. 1/2 cup half and half, room temperature
  16. 2 1/2 cups of white cheddar cheese, shredded (adjust this to your liking!)
  17. salt and pepper to taste
  18. 2 (large) or 4 (small) bread bowls
  19. chives and chopped bacon, for garnish
Instructions
  1. In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeño. Cook until veggies become very tender, about 20 minutes.
  2. Add flour, and stir continuously to avoid browning. Let the veggies and flour cook for a few minutes, as this will alleviate the "flour" taste from occurring in the soup. The consistency of the veggies and flour together should feel similar to a vegetable "paste" as you stir it.
  3. Slowly add the beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme.
  4. Simmer for 30 minutes.
  5. Add the room temperature milk and half and half, then stir to blend everything together, and bring to a quick boil. As soon as the soup starts to boil, immediately turn the heat back down to a simmer, and allow it to simmer for another ten minutes.
  6. Whisk in cheese, and check to be sure consistency is to your liking. Add more stock if it seems too thick.
  7. Strain entire contents into another large pot, and add salt and pepper to taste.
  8. Serve in a bread bowls, garnish as you please, and enjoy!
Notes
This will make two big bowls of soup, or four smaller ones - just as a note! 🙂
By sara rose : a flavor journal.
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