Ingredients with Measurements:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup ale
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion, celery, and carrots and cook until the vegetables are tender, about 5 minutes.
3. Add the garlic and cook for another minute.
4. Add the flour and stir until the vegetables are coated.
5. Gradually add the chicken broth and ale, stirring constantly to prevent lumps from forming.
6. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
7. Add the shredded cheddar cheese and stir until melted.
8. Use an immersion blender or regular blender to puree the soup until smooth.
9. Stir in the heavy cream and cayenne pepper.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Medium heat for cooking vegetables and boiling the soup, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 35g
Carbohydrates: 12g
Protein: 18g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Different types of cheese can be used, such as Gouda or Swiss.
- Half-and-half can be used instead of heavy cream for a lighter version.
Variations:
- Add cooked bacon or ham for a meaty version.
- Use different types of ale for different flavors.
- Add diced potatoes for a heartier soup.
Tips and tricks:
- Be sure to stir constantly when adding the broth and ale to prevent lumps from forming.
- Use an immersion blender for easier pureeing.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in a bread bowl or garnish with croutons.
Garnishes:
Croutons, chopped chives, shredded cheese, or a drizzle of olive oil.
Pairings:
Crusty bread, salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, mashed potatoes, or a side salad.
Troubleshooting advice:
If the soup is too thick, add more broth or ale to thin it out. If it's too thin, simmer for a few more minutes to thicken.
Food safety advice:
Be sure to refrigerate leftovers promptly and discard any that have been sitting out for more than 2 hours.
Food history:
Beer cheese soup is a popular dish in Wisconsin, where it's often served at bars and restaurants.
Flavor profiles:
Creamy, cheesy, and slightly spicy.
Serving suggestions:
Serve hot with your favorite garnishes and sides.
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