Ingredients with Measurements:
- 4 tablespoons unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups beer (preferably a light ale or lager)
- 2 cups shredded cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Large soup pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Melt the butter in a large soup pot over medium heat.
2. Add the onion, celery, carrot, and garlic. Cook until the vegetables are soft, about 10 minutes.
3. Add the flour and stir to combine. Cook for 2-3 minutes.
4. Slowly add the chicken broth and beer, stirring constantly to prevent lumps from forming.
5. Bring the soup to a simmer and cook for 10-15 minutes, until it has thickened slightly.
6. Use an immersion blender or transfer the soup to a regular blender and blend until smooth.
7. Return the soup to the pot and add the shredded cheddar cheese, heavy cream, and Dijon mustard. Stir until the cheese has melted and the soup is heated through.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 34g
Carbohydrates: 14g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
- Any type of beer can be used, but a light ale or lager works best.
- You can use any type of cheese you like, but cheddar gives the soup a nice tangy flavor.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add cooked bacon or ham for a heartier soup.
- Use different types of cheese, such as pepper jack or gouda, for a different flavor.
- Add diced potatoes or corn for more texture.
Tips and tricks:
- Be sure to stir constantly when adding the broth and beer to prevent lumps from forming.
- Use an immersion blender to blend the soup directly in the pot for easier cleanup.
- Serve with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream or croutons on top.
Garnishes:
- Croutons
- Chopped fresh herbs, such as parsley or chives
- Shredded cheese
Pairings:
- Crusty bread
- Salad with a tangy vinaigrette
- Roasted vegetables
Suggested side dishes:
- Grilled cheese sandwiches
- Pretzel rolls
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or beer to thin it out.
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Beer cheese soup is a popular dish in the Midwest, particularly in Wisconsin. It is believed to have originated in Germany, where beer and cheese are both popular ingredients.
Flavor profiles:
This soup has a rich, creamy flavor with a tangy kick from the mustard and cheddar cheese.
Serving suggestions:
Serve this soup as a main course for lunch or dinner, or as a starter for a dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A